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Coconut Cashew Brittle

TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD: about 3 pounds.
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

Ingredients

  • 2 tablespons plus 1 cup butter, divided
  • 2 cups cashew halves
  • 2 cups sweetened shredded 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

  • 1. Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside.
  • 2. Combine cashews and coconut on a third 15x10x1-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.

Nutrition Facts

2 ounces: 290 calories, 17g fat (8g saturated fat), 20mg cholesterol, 277mg sodium, 34g carbohydrate (27g sugars, 1g fiber), 3g protein.

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