I thought it would be fun to make a few different kinds of candy this year for gift giving. I always make an amazing butternut crunch toffee every year…so perhaps I was a little over confident. A few weeks ago I tried to make homemade sponge toffee…it was quite the adventure. Perseverance paid off and it turned out great…eventually.
So this week’s Cashew Coconut Brittle was approached with much more caution. I’m happy to report it came out great on the first attempt. In fact we can’t seem to stop eating it. So I can highly recommend this one. I made it several years ago with peanuts, I remember it being good, but one of those recipes where you think to yourself the store bought version is just as good, but less effort. But this combo, of coconut and cashews is AMAZING, worth the effort, and should secure the praise and admiration of your friends and family. (Oversell? Well, let’s just say it’s really good then.)
- 1 1/2 cups sugar
- 1/2 cup light corn syrup
- 3/4 cup cold water
- pinch of salt
- 1 1/4 cup cashews
- 1 1/4 coconut
- (or replace the cashews and coconut for 2 1/2 cups total of another nut or combination of nuts)
- 1 tsp vanilla
- 1 tsp baking soda
- cooking oil spray
- Spray a 9 x 13 baking tray with cooking spray, and set aside.
- In a medium saucepan combine the sugar, corn syrup, water and salt.
- Bring to a boil over a med.-high heat, stirring until the sugar is dissolved.
- Cook, swirling occasionally, until the mixtures reaches 238 degrees on a candy thermometer, brushing the sides of the pan down with a pastry brushed dipped in water, occasionally to prevent re-crystralization.
- When the temperature reaches 238 degrees, mix in the coconut and cashews, and stir frequently to prevent the nuts from burning, cooking until the mixture turns to a golden amber colour.
- Add the vanilla and baking soda to the mixture and stir to combine, it may foam up slightly.
- Quickly spread onto the baking sheet, using a spatula sprayed with cooking oil to smooth it.
- Allow to cool completely, then break into pieces. Store in an air tight container at room temperature for up to a month.
I packaged some up for gift giving in a sweet little tin.
With the success of this batch I’m tempted to try some other nuts, feel free to play around or even go with the classic peanuts. It’s as simple as swapping out the 2 1/2 cups total (I did 1 1/4 cashews and 1 1/4 coconut here) with any nut of your choice.
With homemade Cashew Coconut Brittle, life really is a party!
Now it’s time for some more DIY Christmas gift ideas from my Canadian blogging friends. Get ready for some wonderful handmade gift inspiration for your holidays!
From the top, they are: