Put the sugar in a medium saucepan. Add the corn syrup and lilikoi puree. Turn stove to medium heat, stir to mix, bring to a boil. Continue boiling, undisturbed, until a layer of bubbles forms on top, 3-4 minutes. Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer. I placed a wooden spoon on top of the foil to keep it down.
Remove the foil, add the butter and gently stir with a wooden spoon a few times. When the butter has melted and is combined with the sugar mixture—and forms a soft boil, add you candy thermometer and continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees Fahrenheit. About 8-10 minutes. Meanwhile, coat a 12 x 17 inch sheet pan with vegetable oil or with nonstick cooking spray.
As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the baking soda and the chopped macadamia nuts. Using a long metal spatula spread the mixture as thinly and evenly as possible over the prepared pan. Leave the brittle to cool to room temperature. The brittle will harden very quickly.
When the brittle is completely cooled and hardened, run a clean dry towel over the brittle’s surface to absorb some of the oil. Carefully cut or tap the brittle with a mallet to break into irregular pieces.
Store in an airtight container at cool room temperature.
Other recipes in Desserts
Vegan Mango Muffins with Passion Fruit Glaze
By the end of May, mangoes are falling off the trees in Hawaii. What better way to use up some of that delic…