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Coconut Cashew Brittle Recipe

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This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. —Darlene Brenden, Salem, Oregon

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Coconut Cashew Brittle Recipe

Prep: 25 min. Bake: 10 min.

Yield: 24 Servings

25 10 35

Ingredients

2 tablespons plus 1 cup butter, divided
2 cups cashew halves
2 cups flaked coconut
2 cups sugar
1 cup light corn syrup
1/2 cup plus 1 teaspoon water, divided
2 teaspoons vanilla extract
1-1/2 teaspoons baking soda

Directions

Butter two 15-in. x 10-in. x 1-in. pan each with 1 tablespoon butter; set aside.
Combine cashews and coconut on a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally.
In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container. Yield: about 3 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutritional Facts 1 serving (2 ounces) equals 290 calories, 17 g fat (8 g saturated fat), 20 mg cholesterol, 277 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Coconut Cashew Brittle in Country Woman Christmas Annual 2001, p38

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Reviews for Coconut Cashew Brittle (4)

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Coconut Cashew Brittle

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Reviewed on Dec. 24, 2011 by lauraanderic

I made this as a Christmas gift for my Dad, and it was absolutely delicious! Thanks for sharing!

Reviewed on Dec. 18, 2011 by kmf81

I don't even want to give this recipe any stars, but that wasn't an option. I had a horrible time with this recipe - it never hardens, just stays soft and chewy. Tried it twice thinking it was a problem with the temperature, but got the same result both times. Next time I'm just going to mix coconut and cashews with a regular brittle recipe. Stay away!