Taste of Home
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.
© 2024 RDA Enthusiast Brands, LLC