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
Coconut Cashew Brittle
Candy Thermometers
Coconut Cashew Brittle
Prep Time
25 min
Cook Time
10 min
Yield
about 3 pounds
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
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside.
- Combine cashews and coconut on a third 15x10x1-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. 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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