Hawaiian Toffee Food

HAWAIIAN TOFFEE

Steps:

• Line 9-inch square pan with foil, extending edges over sides of pan. Sprinkle nuts evenly in single layer in prepared pan.
• Combine butter, sugar, water and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently. Attach candy thermometer to side of pan. Continue boiling about 20 minutes or until sugar mixture reaches hard-crack stage (305° to 310°F) on candy thermometer, stirring frequently. Remove from heat; stir in vanilla. Immediately pour over nuts in pan, spreading to edges with spatula.
• Cool completely.
• Place chocolate in small microwavable bowl. Microwave on MEDIUM (50%) 4 to 5 minutes until chocolate is melted, stirring every 2 minutes.
• Lift toffee out of pan using foil; spread chocolate evenly over toffee.
• Sprinkle with toasted coconut. Refrigerate about 30 minutes or until chocolate is set.
• Bring to room temperature before breaking toffee.
• Break toffee into pieces. Store in airtight container at room temperature between sheets of waxed paper.

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
• Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
• For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
• Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.

HAWAIIAN COFFEE

Steps:

• Brew the coffee and water.
• Lightly brown the grated coconut in a saucepan.
• Pour the hot coffee and coconut milk into a glass.
• Sweeten as/if desired.
• Stir.
• Top with the toasted grated coconut and serve.