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Coconut Cashew Brittle

 Coconut Cashew Brittle
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
24 ServingsPrep: 25 min. Bake: 10 min.


  • 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


  • Butter two 15-in. x 10-in. x 1-in. pans with 1 tablespoon butter
  • each; set aside.
  • 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.
  • 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.

2 of 2

Coconut Cashew Brittle (continued)

Directions (continued)

  • thickness. Cool before breaking into pieces. Store in an airtight
  • container. Yield: about 3 pounds.
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.