Who in Hawaii doesn’t love food? Because we have an appreciation for foodstuff, a gift made from scratch is well-appreciated. Pre­sent a homemade holiday food gift in pretty packaging, such as a glass jar with locking lid, adorned with ribbon and a homemade tag. The jar can be reused so your gift will have additional life. Or wrap a plain box with festive paper, place treats inside and secure with natural twine and a wooden ornament.

This week’s recipes are ideal for those working ahead; they will remain fresh for a couple of weeks.

MACADAMIA NUT BRITTLE

2 cups unsalted whole macadamia nuts
1-1/4 cups granulated sugar
1/3 cup light corn syrup
1/3 cup water
1 cup (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda

Preheat oven to 350 degrees. With nonstick vegetable spray, coat 12-by-17-inch baking pan. Spread nuts on tray and toast 8 to 10 minutes, turning after 5 minutes.

Cool, then coarsely chop; set aside.

Place sugar in deep, medium saucepan. Add corn syrup and water, and over medium, bring to boil. Boil until a layer of bubbles forms on top, 3 to 4 minutes.

Cover pot with lid and continue to boil 5 another minutes.

Remove lid, add butter and stir with wooden spoon until butter is melted. Continue to cook over medium heat until a candy thermometer registers 300 degrees, about 30 minutes; stir occasionally.

Immediately stir in salt, baking soda and nuts. Spread nut mixture over prepared pan as thinly as possible, using long, metal spatula.

When cool, run a clean, dry towel over the top to absorb residual oil.

Cut or break brittle into desired pieces. Makes 1-3/4 pounds.

Approximate nutritional information, per 1-ounce serving: 150 calories, 12 g fat, 4.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 12 g carbohydrate, 1 g fiber, 9 g sugar, 9 g protein

BAKLAVA

1 pound chopped nuts (walnuts, macadamia nuts or pecans are good)
1 teaspoon ground cinnamon
1 (16-ounce) package phyllo dough, thawed
1 cup butter, melted
1 cup water
1 cup sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees. Butter bottoms and sides of a 9-by-13-inch pan.

Chop nuts and toss with cinnamon; set aside.

Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out.

Place 2 sheets of dough in pan; brush with melted butter thoroughly. Repeat until 8 sheets are layered. Sprinkle with 2 to 3 tablespoons nut mixture. Top with 2 sheets dough, then butter. Sprinkle with nuts and repeat process. Top layer should be 6 to 8 sheets thick.

Using sharp knife, cut into diamond shapes (be sure to cut all the way to bottom of pan). Tip: Make diagonal cuts across the pan, then cut in 4 long rows lengthwise.

Bake about 50 minutes, until baklava is golden and crisp.

In meantime, boil water and sugar until sugar is melted. Add vanilla and honey. Simmer 20 minutes.

Remove baklava from oven and immediately spoon sauce over it; cool.

Serve in cupcake liners, uncovered, to prevent baklava from turning soggy. Makes 3 dozen.

Note: This dessert freezes well.

Approximate nutritional information, per piece: 210 calories, 15 g fat, 4.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 18 g carbohydrate, 1 g fiber, 10 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.