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How to Make Fantatic Old Fashioned Coconut Brittle From Scratch

May 30, 2008


I love brittle, and this take on peanut brittle really does a nice job – super easy and quick. Looks gorgeous if you dip pieces in melted chocolate on one side and allow to cool. Perfect for a quick gift too. Add some nuts and you got a new naughty you need to avoid! hehe Enjoy!

Ingredients:

  • 2 cups white sugar
  • 1/3 cup light corn syrup
  • 2/3 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 cup shredded coconut
  • 1 teaspoon vanilla
  • 1 cookie sheet with sides
  • One pot with high sides to cook brittle in
  • candy thermometer (or wide glass of iced water to check for candy stages)


Directions:

  1. Combine corn syrup, water and sugar in pot on top of stove on low heat.
  2. Stir till sugar has completely dissolved.
  3. Once sugar has dissolved, cook without stirring to hard ball stage – 265 degrees.
  4. Add salt and butter and continue to brittle stage – 300 degrees (if you are using the iced water method to check for candy stage, brittle stage is when you pour a little of the mixture into the water, it creates threads that easily break when you pull it out of the water)
  5. While this mixture is cooking on stove, toast up shredded coconut in oven on cookie sheet. Take out and let cool.
  6. Remove brittle mixture from heat, carefully add coconut and vanilla extract and stir till combined.
  7. Next, grease up cookie sheet with butter, an pour brittle mixture into cookie sheet.
  8. When cool enough to handle brittle, take by the edges and stretch into a thin sheet.
  9. When brittle is completely cooled, break it up into irregular pieces.
  10. You can also add toasted or even roasted chopped mixed nuts or just one type of nut like cashews for an amazing extra flavor!
  11. Makes 1 pound.

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2 Comments leave one →
  1. Maggie permalink
    June 5, 2008 11:24 am

    I love brittle but haven’t made a coconut one. This sounds great.

Trackbacks

  1. Super Easy Coconut, Chocolate, Lemon and Butterscotch Meringue Pies From Scratch » Coleen Sosa

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