Tropical Brittle
Indulge in the sweet, crunchy delight of *Tropical Brittle*, a unique twist on a classic treat that’s perfect for coconut and pineapple lovers! This island-inspired brittle combines buttery caramelized sugar with the nutty richness of macadamia nuts, the tropical sweetness of dried pineapple, and the toasty aroma of shredded coconut. Crafted with simple pantry staples, this candy recipe delivers a beautifully golden, crackly brittle that balances sweet and salty flavors with just a hint of buttery decadence. Perfect for gifting, snacking, or jazzing up dessert platters, this quick-to-make treat will transport your taste buds straight to a tropical paradise. Best of all, it’s ready in just 30 minutes and can be stored for weeks—though we doubt it will last that long!
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Water
- 3 tablespoons Unsalted butter
- 0.5 teaspoons Salt
- 1 cup Macadamia nuts, roughly chopped
- 0.5 cup Shredded toasted coconut
- 0.5 cup Dried pineapple, chopped into small pieces
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a large, heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Stir gently to dissolve the sugar, then bring the mixture to a boil over medium heat.
Once the mixture is boiling, stop stirring and let it cook until it reaches 300°F (hard crack stage) on a candy thermometer. This will take approximately 10-15 minutes.
While the sugar mixture is cooking, toast the shredded coconut in a dry skillet over medium heat until golden brown. Set aside.
When the sugar mixture reaches 300°F, immediately remove it from the heat and quickly stir in the butter, salt, macadamia nuts, toasted coconut, and dried pineapple pieces.
Add baking soda and vanilla extract, stirring thoroughly. The mixture will foam up slightly, so take care while stirring.
Immediately pour the mixture onto the prepared baking sheet, spreading it out evenly using a spatula. Work quickly, as the candy will start to set fast.
Let the brittle cool completely at room temperature, about 30 minutes.
Once cooled and hardened, break it into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
4662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2539 mg | 110% | |
| Total Carbohydrate | 703.5 g | 256% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 651.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
