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Dessert
2 - 4 servings
1 hour 15 minutes
15 minutes
Chef Tom Fraker
6 ounces dried coconut chips
1 cup granulated sugar
1/2 cups light corn syrup
1/2 cup dark chocolate, broken into pieces
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
6 ounces macadamia nuts, chopped and toasted
1 teaspoon baking soda
Spread the coconut chips evenly across a lightly buttered sheet pan. In a medium sauce pot, add the next 5 ingredients.
Cook over high heat, stirring constantly, until everything is melted and well blended. Add the nuts and mix to coat.
Stir in baking soda and pour over the coconut chips evenly. Let stand to cool and set about 1 hour. Break into pieces and enjoy.
This recipe is great with peanuts as well!
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