Coconut Cashew Brittle Recipe
Coconut Cashew Brittle Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 24 servings

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 McCormick® Pure Vanilla Extract
  • 1-1/2 teaspoons baking soda

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.

Directions

  1. Butter two 15-in. x 10-in. x 1-in. pans with 1 tablespoon butter each; set aside.
  2. Combine cashews and coconut on a third 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally.
  3. 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).
  4. 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.
Originally published as Coconut Cashew Brittle in Country Woman Christmas Annual 2001, p38

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.

Reviews for Coconut Cashew Brittle

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 14, 2012

"The taste was wonderful, but it stayed chewy--never hardened. Clung to your teeth unmercifully when trying to eat it. Won't make again."

MY REVIEW
Reviewed Dec. 24, 2011

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

MY REVIEW
Reviewed Dec. 18, 2011

"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!"

MY REVIEW
Reviewed Dec. 5, 2011

"very tasty!"

MY REVIEW
Reviewed Dec. 21, 2009

"My family loves peanut brittle, and this one is made with cashews. It's delicious and one we will be making many more times."

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