Food recipes
Aloha Brittle
Aloha Brittle Ingredients: butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) sugars, granulated syrups, corn, light nuts, macadamia nuts, raw nuts, pecans leavenin...
Aloha Brittle
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
nuts, pecans
leavening agents, baking soda
water, bottled, generic
vanilla extract
Directions:
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.
Ingredients:
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
nuts, pecans
leavening agents, baking soda
water, bottled, generic
vanilla extract
Directions:
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.