Hawaiian Toffee

🥘 Ingredients

• butter
  1 c
• macadamia nuts
  3/4 c
• milk chocolate chips
  4 oz
• salt
  1/4 tsp
• sugar
  1 c
• toasted coconut
  1 c
• vanilla
  1 tsp
• water
  2 Tbsp

🍳 Cookware

• 9-inch square pan
• foil
• medium saucepan
• candy thermometer

1. 1

   Line 9-inch square pan with foil , extending edges over sides of pan. Sprinkle coarsely chopped macadamia nuts evenly in single layer in prepared pan.

   macadamia nuts: 3/4 c
2. 2

   Combine butter , sugar , water and salt in medium saucepan . Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about ⏱️ 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla . Immediately pour over nuts in pan, spreading to edges with $spatula{}. Cool completely.

   butter: 1 c, sugar: 1 c, water: 2 Tbsp, salt: 1/4 tsp, vanilla: 1 tsp
3. 3

   Place milk chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50% power) 4 to ⏱️ 5 minutes until chocolate is melted, stirring every 2 minutes.

   milk chocolate chips: 4 oz
4. 4

   Lift toffee out of pan using foil; spread chocolate evenly over toffee. Sprinkle with toasted coconut . Refrigerate about ⏱️ 30 minutes or until chocolate is set. Bring to room temperature before breaking toffee. Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.

   toasted coconut: 1 c