"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

TROPICAL BRITTLE Recipe

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This recipe for TROPICAL BRITTLE, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Wednesday, June 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
1 c. light corn syrup
1 1/2 c. macadamia nuts (chopped)
1/3 tsp. coconut extract
1 tsp. vanilla
1/2 tsp. baking soda
1 c. shredded sweetened coconut

Directions:
Directions:
Coat a nonstick baking sheet with butter. In a heavy bottomed 3 quart saucepan, mix sugar and corn syrup. Cook, stirring occasionally, over medium high heat until the temperature reaches 275 degrees on a candy thermometer - about 10 minutes. Stir in the chopped nuts and cook, stirring occasionally for 5-7 minutes, until the temperature reaches 305 degrees (hard crack stage) on a candy thermometer. Remove from heat. Quickly stir in the extracts and baking soda. Stir in coconut. Pour mixture onto prepared baking sheet, spreading out to the edges with a greased wooden spoon. Let cool completely. Loosen from baking sheet and break into 24 pieces. Store in airtight containers at room temperature for 2-3 weeks. Note: I use toasted coconut cashews in place of macadamia nuts.

Number Of Servings:
Number Of Servings:
24

 

 

 

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