½ cup sweetened flaked coconut
1 cup sugar
½ cup light corn syrup
1 (3¼-ounce) jar macadamia nuts
½ cup chopped pecans
1 teaspoon butter
1 teaspoon baking soda
1 teaspoon water
2 teaspoons vanilla extract
On a greased baking pan, sprinkle the coconut in a 12-inch circle.
In a heavy saucepan combine the sugar and corn syrup. Cook over medium heat, stirring constantly until a candy thermometer reads 240 degrees (soft-ball stage). Stir in the macadamia nuts, pecans, and butter. Cook and stir until the mixture reaches 300 degrees (hard-crack stage).
In a small measuring cup, stir together the baking soda, water, and vanilla. Remove the saucepan from the heat. Stir in the baking soda mixture. Pour quickly over the coconut. Cool for 30 minutes. Lift the edges to loosen and then break into pieces. Store in an airtight container with waxed paper between layers.
Makes 1 pound
Sarah Hardimon, The Creative Gourmet
Elegant Swans,
Winter Park, Florida