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Hawaiian Toffee

Southern Living NOVEMBER 2004

  • Yield: Makes about 1 1/2 pounds

Ingredients

  • 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

Preparation

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

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.

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.

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Hawaiian Toffee recipe

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