Coconut Macadamia Nut Brittle Recipes

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COCONUT-MACADAMIA NUT BRITTLE



Coconut-Macadamia Nut Brittle image

Treat your guests with these nutty candies - perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 32

Number Of Ingredients 8

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:

  • Grease 17x12-inch half-sheet pan or 15x10x1-inch pan with butter.
  • 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.
  • 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.

Nutrition Facts : Calories 134, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg

MACADAMIA NUT BRITTLE



Macadamia Nut Brittle image

Provided by Food Network

Categories     dessert

Time 55m

Yield Yield: approximately 1 1/4 pounds

Number Of Ingredients 4

2 cups sugar
1/2 cup water, to dissolve
2 tablespoons butter
1 cup macadamia nuts, toasted and cooled

Steps:

  • In a saucepan boil the sugar and water together to make a caramel. Test the color of the caramel on a white plate. It should be amber-brown. Stir in the butter with a wooden spoon then stir in the nuts. Pour onto a silpat and let cool. Break up into chunks (for brittle, just chop or crush with the bottom of a bottle). Store in an airtight container.

COCONUT BRITTLE



Coconut Brittle image

Microwave brittle candy with macadamia nuts and a coconut layer. A cinch to make.

Provided by sal

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h15m

Yield 25

Number Of Ingredients 7

1 cup flaked coconut
1 cup white sugar
½ cup corn syrup
4 ounces chopped macadamia nuts
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Spread coconut evenly over a buttered baking sheet.
  • In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 15.2 g, Cholesterol 1.2 mg, Fat 4.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 66.4 mg, Sugar 11.1 g

ALOHA BRITTLE



Aloha Brittle image

A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1 pound (16 servings).

Number Of Ingredients 9

2 teaspoons butter, divided
1/2 cup sweetened shredded coconut
1 cup sugar
1/2 cup light corn syrup
1 jar (3 ounces) macadamia nuts
1/2 cup chopped pecans
1 teaspoon baking soda
1 teaspoon water
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.

MACADAMIA NUT BRITTLE WITH BLUEBERRIES



Macadamia Nut Brittle with Blueberries image

This is the best nut brittle I've ever tasted: salted macadamias and dried blueberries!

Provided by ezmars

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 26m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup corn syrup
½ cup salted macadamia nuts, chopped in half
½ cup pecans, chopped
1 teaspoon coconut oil
½ teaspoon ground cinnamon
1 pinch ground nutmeg
½ cup dried blueberries
1 teaspoon baking soda
½ teaspoon vanilla extract

Steps:

  • Butter a 10x15-inch baking pan.
  • Combine sugar and corn syrup in a saucepan with a candy thermometer clipped on. Bring to a boil over medium heat, stirring constantly. Heat to 275 degrees F (135 degrees C); add macadamia nuts, pecans, coconut oil, cinnamon, and nutmeg. Cook and stir until candy mixture reaches 300 degrees F (148 degrees C); remove from heat.
  • Stir blueberries, baking soda, and vanilla extract quickly into the candy mixture until combined. Pour all of the candy immediately onto the prepared pan. Spread evenly. Cool completely, about 15 minutes, before breaking into pieces.

Nutrition Facts : Calories 200.3 calories, Carbohydrate 32.5 g, Cholesterol 0.6 mg, Fat 8.5 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 136.4 mg, Sugar 22.9 g

SPICED CASHEW-COCONUT BRITTLE



Spiced Cashew-Coconut Brittle image

Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It's also open to improvisation: You can swap in popcorn and peanuts, dip it in tempered chocolate, or sprinkle it with flaky sea salt.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 15 pieces

Number Of Ingredients 9

Vegetable-oil cooking spray, for sheet and spatula
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups sugar
1/2 cup light corn syrup
1 teaspoon kosher salt
1 3/4 cups roasted unsalted cashews
1/2 cup unsweetened coconut flakes

Steps:

  • Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
  • Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.

CHEWY COCONUT-MACADAMIA NUT COOKIES



Chewy Coconut-Macadamia Nut Cookies image

Enjoy these delicious cookies packed with oats, macadamia nuts and cinnamon - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 42

Number Of Ingredients 12

1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned or quick-cooking oats
1/2 cup coconut
1/2 cup coarsely chopped macadamia nuts

Steps:

  • Heat oven to 375°F. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended. On low speed, beat in flour, baking soda, cinnamon and salt until well blended. Stir in oats, coconut and nuts.
  • On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 8 g, TransFat 0 g

MACADAMIA-COCONUT BRITTLE



Macadamia-Coconut Brittle image

I've always loved brittle and when I first tried this recipe I was hooked. I always get rave reviews when I give this away.

Provided by mommyoffour

Categories     Candy

Time 45m

Yield 1 pound candy

Number Of Ingredients 8

1 cup sugar
1/2 cup corn syrup
1/4 cup water
2 tablespoons butter
1 teaspoon vanilla
1 cup macadamia nuts, coarsely chopped
1/2 teaspoon baking soda
1/2 cup coconut

Steps:

  • Butter cookie sheet and large saucepan.
  • In buttered saucepan, combine sugar, corn syrup and water, mix well.
  • Bring to a boil, stirring constantly.
  • Cook until candy thermometer registers 275 (soft-crack stage).
  • Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
  • Remove from heat.
  • Add baking soda; mix well.
  • Stir in coconut.
  • Quickly pour mixture onto buttered cookie sheet; spread very thinly.
  • Cool 30 minutes or until completely cooled.
  • (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
  • Break into pieces.

MACADAMIA NUT BRITTLE



Macadamia Nut Brittle image

Provided by Food Network

Categories     dessert

Time 55m

Yield about 1 3/4 pounds

Number Of Ingredients 7

2 cups unsalted macadamia nuts
1 1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes. Cool and then coarsely chop. Set aside.
  • Place the sugar in a medium deep saucepan. Add the corn syrup and water, and over medium heat, bring to a boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes. Cover the pan with aluminum foil and continue to boil 5 minutes longer.
  • Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted. Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally. Immediately stir in the salt, baking soda, and reserved nuts.
  • Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan. Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula. When cool, run a clean, dry towel over the top to absorb some of the oil.
  • Cut or break the brittle into desired pieces.

MACADAMIA ALMOND BRITTLE



Macadamia Almond Brittle image

This is a nuttier version of a basic brittle recipe. I added macadamia nuts - my favorites - and the brittle turned out tastier than ever. I love making this crisp snack because the results are impressive...and the job goes fast using the microwave. -Cheryl Miller, Fort Collins, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1 pound.

Number Of Ingredients 7

1 cup sugar
1/2 cup light corn syrup
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped almonds
1 tablespoon butter
2 teaspoons vanilla extract
1 teaspoon baking soda

Steps:

  • In a 1-1/2-quart microwave-safe bowl, combine sugar and corn syrup. Microwave on high for 3 minutes. Stir in nuts. Microwave on high for 2-3 minutes or until a candy thermometer reads 300° (hard-crack stage). Quickly stir in butter, vanilla and baking soda until mixture is light and foamy. , When bubbles subside, pour onto a greased baking sheet, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in an airtight container with waxed paper between the layers.

Nutrition Facts : Calories 220 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

CHILE-MACADAMIA BRITTLE



Chile-Macadamia Brittle image

Categories     Nut     Dessert     Bake     Macadamia Nut     Hot Pepper     Vegan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1/2 cup coarsely chopped salted macadamia nuts (2 oz)
1 cup sugar
1/2 cup water
1 teaspoon dried hot red pepper flakes

Steps:

  • Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
  • Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
  • Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until golden. Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute. Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens. (If caramel hardens too fast, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.) Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.

CHOCOLATE-MACADAMIA NUT BRITTLE



Chocolate-Macadamia Nut Brittle image

Set it out in a bowl, and watch how quickly this irresistible brittle disappears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 9-by-13-inch pan

Number Of Ingredients 7

3 tablespoons unsalted butter, room temperature, plus more for baking sheet
1 cup coarsely chopped macadamia nuts (about 4 1/2 ounces)
1 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup finely chopped semisweet chocolate (about 2 1/4 ounces)
Vegetable oil, for spatula

Steps:

  • Brush a 9-by-13-inch rimmed baking sheet with butter. Sprinkle the chopped nuts over the baking sheet; set aside.
  • Combine the sugar, corn syrup, water, and butter in a medium saucepan. Cook over medium heat, stirring occasionally until the sugar has dissolved. Using a pastry brush dipped in water, brush away any sugar crystals on the side of the pan to prevent recrystallization. Without stirring, continue to cook until the mixture reaches the hard-crack stage on a candy thermometer (300 degrees).
  • Remove the pan from the heat. Add the chocolate while stirring constantly.
  • Pour the mixture onto the prepared rimmed baking sheet. Spread quickly into a thin layer using an oiled metal spatula. Let cool completely. Break into pieces, and store in an airtight container at room temperature for up to 1 month.

COCONUT BRITTLE



Coconut Brittle image

Make and share this Coconut Brittle recipe from Food.com.

Provided by Carrie Ann

Categories     Candy

Time 15m

Yield 25 serving(s)

Number Of Ingredients 7

1 cup flaked coconut
1 cup white sugar
1/2 cup corn syrup
1/4 lb chopped macadamia nuts
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • Spread coconut evenly on a buttered baking sheet.
  • In medium microwave safe bowl, combine sugar and corn syrup.
  • Microwave on high 3 minutes.
  • Stir in nuts and microwave 4 minutes more.
  • Stir in butter and vanilla and return to microwave for 1 minute.
  • Stir in soda until light and slightly foamy.
  • Pour over coconut in pan.
  • Let cool until firm and break into pieces.

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