Hawaiian Brittle
Yield
30 piecesPrep
15 minCook
12 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
bananas
dried, slices |
|
| ½ | cup |
coconut
|
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
light corn syrup
|
|
| 3 ½ | ounces |
macadamia nuts
|
|
| 1 | teaspoon |
margarine
or butter |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
bananas
dried, slices |
|
| 118 | ml |
coconut
|
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
light corn syrup
|
|
| 101.2 | ml/g |
macadamia nuts
|
|
| 5 | ml |
margarine
or butter |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
Directions
MICROWAVE DIRECTIONS: Butter cookie sheet.
Sprinkle banana slices and coconut in 12-inch circle on buttered cookie sheet.
In 1½ quart microwave-safe casserole or 8-cup measuring cup, combine sugar and corn syrup.
Microwave on HIGH for 4 minutes.
Stir in macadamia nuts.
Microwave on HIGH for 4 to 6 minutes or until golden brown.
Stir in margarine and vanilla; blend well.
Microwave on HIGH for I minute.
Add baking soda and stir gently until light and foamy.
Quickly pour in thin stream over bananas and coconut on cookie sheet.
Let cool 30 minutes.
Break into pieces.
