2 cups Macadamia nuts, diced and roasted
One-half cup water
1 pound brown sugar
1 cup corn syrup
4 ounces butter
1 teaspoon vanilla
2 teaspoons baking soda, sifted
One-half cup light oil such as canola or vegetable oil
1 and one-half pounds Hawaiian vintage milk chocolate
12 ounces Gaufrette cookies (50 pieces), crushed and toasted
1 and one-quarter pounds Hawaiian vintage dark chocolate
2 and one-half cups whipping cream
4 teaspoons Macadamia Nut Liqueur
1. Keep nuts warm in low oven. Combine water, brown sugar, corn syrup and butter in a heavy sauce pot and cook to 280 F. Add vanilla and warm nuts. Add baking soda last, stir in mixture. CAUTION!! Mixture will bubble up. Immediately pour onto greased cookie sheet and spread evenly with greased spatula. Cool slightly, then with caution pull out the brittle to make it thinner with your hands. Crush only 24 ounces of brittle very fine and combine with oil. Set aside.
2. Melt mild chocolate and combine with crushed Gaufrette cookies and crushes brittle. Spread in a plastic wrap lined 9 inch by 13 inch pan and refrigerate.
3. Melt milk chocolate and cool. When chocolate is cool, add liqueur. Fold in whipped cream and mix thoroughly. Spread over mild chocolate mixture. Refrigerate 2 hours or overnight. Cut into desired shapes. Dust with cocoa powder before serving.