This is a story about the things that can happen when you have half a pound of macadamia nuts in your freezer and an overly active sweet tooth.
I think this recipe was contrived something like this... “Oh gosh, I still need to use those macadamia nuts... Macadamia nuts - Hawaii, ooh, I remember the wonderful coconut shrimp we had there - ooh! Coconut! Coconut, macadamia nuts...white chocolate! Hmm, a bark? Nah, too overdone... Brittle! Aha!”
That is pretty much how every recipe I post on this site begins - in the random ramblings of my food brain.
This recipe was one of those things that surprised me. I mean, I knew it would be good, but I didn’t expect it to be COMPLETELY RIDICULOUS. Seriously guys, this batch, which wasn’t small by any definition, only lasted 36 hours. You won’t be able to stop crunching on this stuff.
The macadamia nuts are so buttery and they add a softer crunch to the crisp, sugary brittle. The coconut adds both texture and toasty, nutty goodness, and the white chocolate, well, it’s chocolate. ‘Nuff said.
This brittle feels tropical and Summery, and it is incredibly addicting.
Isn't toasted coconut so gorgeous?
Though you would expect it to be very sweet, it strikes a good balance. The rich macadamia nuts behave almost like a savory element which helps to counteract some of the sweetness of the brittle.
Dipping and sprinkling. I am not an expert at either of these things. I do try to be neat, but I always end up dipping my fingers too.
It's okay if you get a bit messy, and it's also okay if you want to lick your fingers. (Just be sure to wash your hands afterwards, seriously, let's be civilized.)
Use your friends as hand models, they won’t mind. Especially if you reward them with brittle.
If you don’t have macadamia nuts on hand, just use whatever you have lying around. I think pistachios would be excellent!
Let’s make everything into brittle.
Toasted Coconut & Macadamia Nut Brittle
recipe adapted from Bon Appetite Magazine
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 3 tablespoons filtered water
- 1 cup unsalted, dry roasted macadamia nuts, roughly chopped
- 1 cup sweetened, shredded coconut, divided
- pinch of fine salt
- 1 tablespoon unsalted butter
- 3/4 teaspoon baking soda
- 1 cup white chocolate chips
Liberally grease a nonstick baking sheet with butter; set aside.
In a medium saucepan combine sugar, corn syrup and 3 tablespoons of water - whisk to combine. Stir the mixture over medium heat until the sugar has dissolved. Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil. Cook until the thermometer reads 290 degrees, about 3-5 minutes.
Using a wooden spoon, stir in macadamia nuts, 1/2 cup coconut, butter, and salt. This will cause the syrup to seize at first but it will melt down. Cook the syrup, stirring often, until the syrup has reached 300 degrees and the pistachios have browned slightly, about 2-4 minutes. The caramel will be a golden brown. Remove from heat and quickly stir in baking soda. As soon as the baking soda has been stirred into the caramel, pour out onto the greased baking sheet. Use a heat-proof spatula to spread out the brittle.
While the brittle is cooling, toast the remaining 1/2 cup coconut in a medium frying pan over medium heat. Stir frequently so that the coconut browns evenly, and toast until the coconut becomes fragrant and deep golden in color. Melt the white chocolate over a pot of simmering water, or in the microwave.*
Once the brittle has cooled completely, break the brittle into pieces. Dip the ends of each piece of brittle in white chocolate and sprinkle with toasted coconut. Lay the dipped pieces out unto a cooling rack set over a piece of parchment paper. Once the chocolate has set, serve or store at room temperature in an airtight container between sheets of parchment paper. (This will keep the brittle from sticking together.) The brittle will store for up to a week, if you can manage to keep it around that long! Enjoy!
*If you decide to melt your chocolate in the microwave, go slowly. I like to microwave mine at thirty-second intervals, stirring after each, until the chocolate is just melted.