*Speed is key in this recipe, so make sure you have all ingredients measured and ready to go.
*Use only roasted salted nuts.
*I used mini pretzel twists because their open structure left lots of room to tuck chips into and around.
*Remember the sugar mixture is HOT so take proper care not to burn yourself.
*After you add your nuts/coconut, your time may vary depending upon your microwave and the bowl you use. I made many batches of this and in one bowl it was done in exactly 4 minutes after I added the nuts. With other bowls that were larger, I had to cook it as long as 8 minutes. Just cook it until you begin to see caramel colors developing. It's okay to open up the oven and quickly check it. If it still looks like clear sugar syrup, it's not done yet. I found that the larger the bowl, the longer it took. If you have a high wattage microwave, it could be much shorter. I like using glass bowls so that I can easily see what's going on. Just stay close and monitor it and you'll be fine.
*Spread brittle quickly. Don't spend too much time spreading or you'll break a lot of the bubbles created by the baking soda which keep the brittle light and easy to crunch.
*I actually used two bowls when I made this because I wanted to have my nuts, coconut and butter ready to pour in all together and because I was making lots of batches that day. It's not necessary, though. As long as you have them measured out and ready to go, this really is a one bowl recipe.
*Store cool, dry and air tight. Mine held up well in a zip lock bag at an air conditioned room temperature. Do not refrigerate.
Adapted from King Arthur Flour
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