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Coconut-Macadamia Nut Brittle

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 32
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Treat your guests with these nutty candies - perfect for a dessert.
Updated Jan 10, 2012
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Ingredients

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1 cup chopped macadamia nuts, toasted
  • 3/4 cup flaked coconut, toasted
  • 1/2 cup chopped dried pineapple
  • 3 tablespoons butter, cut into pieces
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Steps

  • 1
    Grease 17x12-inch half-sheet pan or 15x10x1-inch pan with butter.
  • 2
    In large microwavable bowl, mix sugar and corn syrup. Cover with microwavable plastic wrap; microwave on High 4 minutes. Uncover; microwave 7 to 8 minutes or until light golden brown. Stir in nuts, coconut and pineapple. Microwave 1 minute longer or until boiling. Stir in 3 tablespoons butter, the baking soda and vanilla.
  • 3
    Immediately pour into pan and spread evenly with lightly greased offset spatula. Cool 1 hour or until completely cooled. Break into 2-inch pieces. Store tightly covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    To toast coconut, bake uncovered in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.

Nutrition

134 Calories, 5g Total Fat, 0g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
134
Total Fat
5g
0%
Saturated Fat
2g
0%
Sodium
65mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
1g
0%
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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