Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

Connect with Joey on:
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Connect with Maggie on
Connect with us on Facebook. Connect with us on Twitter. Connect with us on Instragram.

Dessert, Munchies, Snacks

Macadamia-Coconut Brittle

Pillsbury Classic Cookbooks Christmas Baking Nov 2000 #237 Page 6

Servings: 16
Preparation Time: 25 minutes
Start to Finish Time: 55 minutes


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


  1. 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 regesters 275 deg F. (Soft-crack stage)
  2. Add butter, vanilla and nuts; cook, stirring constantly, until thermometer regiters 300 deg F. (Hard crack stage). Remove from heat. Add baking soda; mix well. Stir in coconut.
  3. 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.

Cook's Notes

Ingredient Info

  • Adding corn syrup to cooked candy recipes helps prevent sugar crystals from reforming. In this recipe, the corn syrup keeps the brittle clear and crisp instead of cloudy and sugary.

Kitchen Tips

  • Invest in a good quality candy thermometer with a metal back and a plastic handle at the top.
  • To test the accuracy of your thermometer, measure the temperature of boiling water. Wait for the thermometer's reading to become constant; it should register 212 deg F. If your thermometer is not completely accurate, note how far off the reading is and compensate accordingly when you make candy.

Storage Tip

  • To keep the brittle from becoming sticky, store it in an airtight container in a cool place.

Yield: 1 pound

Per Serving (excluding unknown items): 158 Calories; 8g Fat (45.5% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates.

Print Recipe