Hawaiian Brittle

Forget peanut brittle. This Hawaiian version swaps in macadamia nuts, dried banana chips, and flaked coconut for a tropical candy that tastes like a vacation.

The microwave method is the real win here. Traditional brittle requires a candy thermometer and constant stirring over a hot stove. This version just needs a microwave-safe casserole and about 10 minutes of zapping in stages. The sugar and corn syrup hit the right temperature without you babysitting a pot.

Watch for that golden brown color at the nut stage. Microwaves vary, so check at 4 minutes and add time in 30-second bursts. Once you stir in the baking soda, the mixture foams up and turns light and airy. That’s what gives brittle its signature shatter instead of a hard-candy chew.

Pour fast. The candy sets quickly, and you want a thin, even layer over the banana-coconut base on the cookie sheet.

Chef Tips

• Spread the banana slices and coconut on the cookie sheet first. Once the hot syrup is ready, there’s zero time to arrange anything.
• Use dried banana chips, not fresh banana slices. Fresh bananas release moisture and will make the brittle sticky.
• The baking soda step is where the magic happens. Stir gently and pour immediately while it’s still foamy.
• Store in an airtight container between layers of wax paper. Humidity is brittle’s enemy.

Variations

• Add a pinch of flaky sea salt sprinkled over the brittle right after pouring for a sweet-salty contrast.
• Swap macadamia nuts for cashews or roasted almonds if macadamias are hard to find.
• Drizzle melted white chocolate over the cooled brittle for an extra-indulgent holiday treat.