---
comments: true
tags:
  - holiday
---
# :candy: Hawaiian Toffee

![Hawaiian Toffee](../assets/images/hawaiian-toffee.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1.25 lb toffee | 55 minutes |

## :salt: Ingredients

- :chestnut: 0.75 cup macadamia nuts
- :butter: 1 cup butter
- :candy: 1 cup sugar
- :droplet: 2 Tbsp water
- :salt: 0.25 tsp salt
- :icecream: 1 tsp vanilla
- :chocolate_bar: 4 oz milk chocolate chips
- :coconut: 1 cup toasted coconut

## :cooking: Cookware

- 1 9-inch square pan
- 1 foil
- 1 medium saucepan
- 1 candy thermometer

## :pencil: Instructions

### Step 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.

### Step 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.

### Step 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.

### Step 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.

## :link: Source

- Favorite Brand Name: Gifts From the Christmas Kitchen