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Coconut Cashew Brittle Recipe

Coconut Cashew Brittle Recipe

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. YIELD:24 servings


  • 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


  • 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.

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

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Reviewed Nov. 28, 2014

"After seeing a couple of the reviews below, plus the fact that i'd broken my candy thermometer, I was leary of trying this one, but couldnt resist. So i followed a rule from another recipe and cooked it until it turned "walnut colored", which is to say, it just started turning brown. You'll know it when you see it. It turned out perfect. What a great, and different, brittle for brittle lovers."

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."

Reviewed Dec. 24, 2011

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

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!"

Reviewed Dec. 5, 2011

"very tasty!"

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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