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