Aloha Brittle - unsalted butter

Method

• 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.