Aloha Brittle Recipes

Steps:

• Coat the surface of a large baking sheet with 1 teaspoon of the unsalted butter.
• Sprinkle coconut in a 12-inch circle on the prepared baking sheet.
• In a large, heavy saucepan, combine sugar & corn syrup.
• Cook over medium heat until candy thermometer reads 240 degrees F (soft-ball stage), stirring constantly.
• Stir in macadamia nuts, pecans & remaining 1 teaspoon of unsalted butter, then cook & stir until mixture reads 300 degrees F (hard-crack stage).
• In another container combine baking soda, water & vanilla.
• Remove saucepan from heat, then stir in baking soda mixture.
• Quickly pour the hot mixture over the coconut.
• Cool before breaking into pieces.
• Store in an airtight container with waxed paper between layers.

Steps:

• Grease a rimmed baking sheet with vegetable oil. In a small bowl, toss together the almonds, chocolate chips, and apricots. Put them on the baking sheet, spreading them out into an even single layer across the entire baking sheet.
• In a medium saucepan stir together the sugar and the water. Cook over medium-high heat, stirring until sugar dissolves. Do not stir after that. Instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar that has stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, about 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the
• cookie sheet. Also, be careful not to move the cookie sheet after the sugar has been poured. The baking sheet will be very hot in the beginning. Let cool for at least 2 hours.
• Break the brittle into pieces and place on a serving dish.

Steps:

• 1. On a greased baking pan, sprinkle the coconut in a 12" circle.
• 2. In a heavy saucepan, combine the sugar and the Karo. Cook over medium heat, stirring constantly, until a candy thermometer reads 240 degrees (soft ball stage).
• 3. Stir in the macadamia nuts, pecans, and butter. Cook and stir until the mixture reads 300 degrees (hard crack stage).
• 4. In a small measuring cup, stir together the baking soda, water and vanilla.
• 5. Remove the saucepan from the heat and stir in baking soda mixture.
• 6. Pour quickly over the coconut; cool for 30 minutes.
• 7. Lift the edges to loosen and then break into pieces.
• 8. Store in an airtight container with waxed paper between layers.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Sprinkle with baking chips, pineapple, coconut and nuts. Drizzle evenly with sweetened condensed milk.
• Bake 30 to 35 minutes longer or until light golden brown. Cool completely. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.