Tropical Pineapple Toffee Brittle


1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup sweetened shredded coconut

1 cup macadamia nuts

1 cup finely chopped Mariani Dried Pineapple

1 1/4 granulated sugar

1/3 cup light corn syrup

1/3 cup water

1 cup unsalted butter (2 sticks), cut into small pieces



  1. Spray a large, rimmed baking sheet with cooking spray. Combine salt and baking soda and set aside.
  2. In a large, dry skillet over medium heat, add coconut and stir and move constantly while toasting the coconut until it’s just beginning to brown. Remove from heat and immediately transfer to a bowl. Set aside. In the same skillet, toast the macadamia nuts. While beginning to brown, remove from heat immediately and allow to cool. Coarsely chop cooled nuts.
  3. In a heavy medium to large saucepan, stir together sugar, corn syrup, and water and bring to boil over medium heat. Cover and boil, without stirring, for 5 minutes.
  4. Uncover and gently stir in butter. Combine with sugar mixture until butter is melted and thoroughly combined with the mixture. Continue cooking over medium heat, keeping a close watch. As soon as the mixture is 296-300 degrees F (shown on a candy thermometer), immediately remove from heat. Working quickly, stir in salt & baking soda mixture and then coconut, nuts and Mariani Tropical Pineapple.
  5. Pour mixture onto prepared baking sheet and with a silicone or metal spatula, spread it as thinly and evenly as possible. Allow brittle to cool completely and then break into irregular pieces. If necessary, blot top and bottom of each piece with a paper towel to absorb any grease from the pan.

Original Recipe from Brandi at Home Cooking Memories