Kahula Nuts

Kahula Nuts

Photo by carla s.

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups of whole nuts (peanuts don't work well)

  • ½

    cup kahula

  • ¾

    cup sugar

  • 1

    tblsp of light corn syrup

  • 1

    tblsp of butter (dont use margarine or topping gets cloudy)


Toast the nuts on a pan in the oven at 300 for 20 mins, stiring so they don't burn. Butter a metal bowl and place hot nuts in bowl. Combine the Kahula, syrup, butter and sugar in a saucepan. Bring to a rolling boil and stir, must reach 300 degrees on a candy them or hard crack stage in a cup of ice water. Butter a large spoon, and use this to now top the nuts with the hot syrup, spread out on a well buttered jelly roll pan and let cool completely. Then break in pieces and store in airtight containers. I keep hot water boiling on the stove, to put into the bowl and pan after I'm done, for the clean up. If doing more than one batch, always clean out the bowl, but I use the pan over. Dry bowl well, as the syrup won't hard crack if it has any moisture. The syrup is really, really hot so be very careful.


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