ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hawaiian Toffee

Yield Makes about 1 1/2 pounds


  • 1 cup chopped toasted macadamia nuts
  • 1 cup sugar
  • 1 cup butter
  • 1 tablespoon light corn syrup
  • 1/4 cup water
  • 1 cup semisweet chocolate morsels
  • 1/2 cup toasted sweetened flaked coconut

How to Make It

  1. Spread macadamia nuts into a 9-inch circle on a lightly greased baking sheet.

  2. 7?X|;?ar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290° to 310° (about 15 minutes). Pour sugar mixture over pecans on baking sheet.

  3. Sprinkle with morsels; let stand 30 seconds. Spread melted morsels evenly over top; sprinkle with coconut. Chill 1 hour. Break into bite-size pieces. Store in an airtight container.