Here’s a wonderful candy recipe that will appeal to the whole family. It has a touch of coffee for adults, but kids will appreciate it, too. No wonder—the chef who created it is eight-year-old Orion Tehani Hawaii Walker-Bray—“Everyone calls me Tehani”—and she even made the plate to serve it on.

Tehani’s recipe won second place in the Kona Coffee Festival Recipe Contest. “I was inspired because I love to cook good things, she says. “My Grandma found out about the contest and I wanted to enter it. I even met a new friend. I made the plate myself. It is a dried palm frond that I painted. Before the contest I let my family and friends taste it. They all loved it. I have never won a recipe contest before but when I was four, I won a poi eating contest. I love poi. I am too young to drink coffee but my parents love it. My Grandma loves Kona coffee.”

Kona Mocha Roca

1 C Sugar
1/4 C strong brewed 100% Kona Coffee ( I used Kona Cowboy Coffee from Onaka Ranch.)
1 T. Corn Syrup
1/2 C Butter
2 C Macadamia Nuts chopped fine (I used Hamakua Plantations Hawaiian Macadamia Nuts.)
8 oz bag of dark semi sweet real chocolate chips

Melt butter with sugar, syrup and coffee in a pan. Use a large non stick pan or Dutch oven. Place over medium to medium-high burner.

Stir constantly with a wooden spoon. When butter is melted add half the nuts.

When mixture comes to a rolling boil set your timer for 10 minutes and keep stirring. Do not cook more than 15 minutes.

The mixture will thicken and turn darker. If you do not cook it long enough, it will not harden. Remove from heat and pour onto a large cookie sheet and spread thinly with the back of a spoon.

While still hot, sprinkle chocolate chips on top and when they begin to melt spread the chocolate over the candy. Sprinkle remaining nuts on top.

Cool completely and break into small pieces to serve.

Edited by Patricia D. Sherman

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