Haole Koa Candy | Sunny Savage

INTRODUCTION

Inspired by Chef Jeff Sheer’s use of haole koa seeds in a brittle for the 13-course wild food-themed Modern Savage dinner in 2016.

INGREDIENTS

2 cups sugar

¼ pound unsalted butter

6 Tablespoons brown rice syrup

1 ⅓ cups water

½ teaspoon baking soda

1 ½ cups green haole koa seeds, soaked or unsoaked

1 ½ cups macadamia nuts, chopped

1 ½ Tablespoons coarse sea salt

STEP 1

If your green haole koa seeds are wet, make sure they are fully dried before making the recipe. Dry them with a clean hand towel, or paper towels, if needed.

STEP 2

Line a baking sheet with parchment paper. Cut a second piece of parchment the same size and have it ready.

STEP 3

In a pot add sugar, butter, brown rice syrup, and water. Place on high heat, bring to a boil, and stir occasionally while it thickens. Using a candy thermometer, bring to 300° F (150° C) and continue to stir.

STEP 4

At this point add the baking soda (make sure no lumps before adding), then remove from heat and pour onto parchment paper.

STEP 5

Add the green haole koa seeds (make sure they’re dry), chopped macadamia nuts, and coarse sea salt. Place another layer of parchment paper on top and use a rolling pin to roll it out thin.

STEP 6

Once the candy is rolled out you can remove the top sheet of parchment paper and let the brittle cool and then break into pieces. Store in an airtight container.

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