Ingredients
1 teaspoon plus 1/2 cup butter, divided1 cup packed light brown sugar1/2 cup light corn syrup1/4 teaspoon cream of tartar3/4 cup sweetened condensed milk1/2 cup sweetened shredded coconut1/2 cup chopped macadamia nuts1/2 teaspoon vanilla extract
Preparation
Line an 8-in. square baking dish with foil and grease the foil with 1 teaspoon butter; set aside.
In a large heavy saucepan, combine the brown sugar, corn syrup, cream of tartar and remaining butter; bring to a boil over medium heat, stirring constantly. Remove from the heat; gradually stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 244° (firm-ball stage).
Remove from the heat; stir in remaining ingredients. Pour into prepared dish. Refrigerate until set, at least 2 hours.
Using foil, lift candy out of dish. Gently peel off foil; cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends. Store in an airtight container.
