Cashew Coconut Brittle

Cashew Coconut Brittle is the most delicious brittle recipe. This combination is so good. It makes the perfect homemade gift. You could substitute any other nut or nut combination. And, this recipe is quick, you can prepare it in about 15 minutes.

I've made homemade brittle with peanuts many times, and it's very good.  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 this coconut cashew brittle really is good then.)

Homemade Candy for Gift Giving

I love making homemade candy for gift giving.  This butternut crunch toffee recipe is one of my old standbys, that everyone loves. You might also like our homemade sponge toffee. And another absolute favorite is our homemade caramel apples, with the best caramel coating.

Ingredients

The star of the show for this cashew coconut brittle is of course, the cashews and the coconut. I just love the cashew flavors with the intense coconut flavor.

• Cashews: You can use roasted or raw cashews in this recipe, whichever is your preference. Pieces or whole cashews are fine. I used unsalted cashews, but if you only have salted cashews, just omit the salt later in the recipe. That sweet salty combo is pretty great.
• Coconut: This recipe is made with unsweetened flakes. Feel free to use sweetened coconut if that's what you have, and flaked or shredded coconut can be used interchangeably here.
• Corn Syrup: Using corn syrup in brittle helps guard against the sugar crystallizing and creating a grainy brittle. Corn syrup helps create a smooth and never grainy coconut cashew brittle texture.
• Salt: Add a pinch of salt to the brittle mixture to help balance out the sweet. Love the salty and sweet combo? Try using salted cashews or add a sprinkle of sea salt over the warm coconut cashew brittle.

Substitutions

You can substitute any nuts for the cashews and coconut. You want the total to equal 2 ½ cups. You may use salted cashews in place of unsalted cashews, just remove the salt from the recipe.

Variations

Try using some other nuts and combinations for different flavor variations. Feel free to play around or even go with the classic peanuts. It’s as simple as swapping out the 2 ½ cups total (I did 1 ¼ cashews and 1 ¼ coconut here) with any nut of your choice.

Use all cashews and no coconut for cashew brittle.

Use peanuts for peanut brittle

Try using almonds, or any other nut or combination of nuts equaling 2 ½ cups total.

Equipment

You will need a candy thermometer for this recipe. Attach it to the side of pan, making sure that it doesn't rest on the bottom of the pan so that it's an accurate reading.

Also, use a pastry brush dipped in cold water to brush down the sides of the pan to help prevent recrystallization during the cooking process of the brittle.

Storage

Store your finished brittle at room temperature in an airtight container. It lasts up to a month.

It's perfect for gift giving a small tin or wrapped in a cellophane bag.

How To Make Cashew Coconut Brittle

1. Step 1: 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.

2. Step 2: Bring to a boil over a medium-high heat, stirring until the sugar is dissolved.

3. Step 3: Cook, swirling occasionally, until the mixture reaches 238 degrees on a candy thermometer, brushing the sides of the pan down with a pastry brush dipped in a cup of water, occasionally to prevent re-crystallization. When the temperature reaches 238 degrees, mix in the coconut and cashews, and stir frequently to combine cashews and coconut and to prevent the nuts from burning, cooking until the mixture turns to a golden amber colour.

4. Step 4: Add the vanilla and baking soda to the mixture and stir to combine, it may foam up slightly.

5. Step 5: Quickly spread onto the baking sheet, using a spatula sprayed with cooking oil to smooth it.

6. Step 6: Let the brittle cool completely, then break into pieces. Store in an airtight container at room temperature for up to a month.

Frequently Asked Questions

More Homemade Candy Recipes

If you tried this Cashew Coconut Brittle Recipe or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!

Recipe

Cashew Coconut Brittle

Sweet, brittle candy with cashews and coconut.

5 from 2 votes

Print Pin Rate

Course: Candy, Desserts

Cuisine: American

Cook Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 20

Calories: 162kcal

Author: Dannyelle Nicolle-Ramjist

Ingredients

• ▢ 1 ½ cups sugar
• ▢ ½ cup light corn syrup
• ▢ ¾ cup cold water
• ▢ pinch of salt
• ▢ 1 ¼ cup cashews
• ▢ 1 ¼ coconut or replace the cashews and coconut for 2 ½ cups total of another nut or combination of nuts
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon baking soda
• ▢ cooking oil spray

Instructions

• 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 mixture reaches 238 degrees on a candy thermometer, brushing the sides of the pan down with a pastry brush dipped in a cup of water, occasionally to prevent re-crystallization.
• When the temperature reaches 238 degrees, mix in the coconut and cashews, and stir frequently to combine cashews and coconut and 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.
• Let the brittle cool completely, then break into pieces. Store in an airtight container at room temperature for up to a month.

Video

Notes

Make sure to pre-measure the cashews and coconut, and have your vanilla and baking soda nearby. When the brittle reaches the right temperature you will want to quickly add the last ingredients.

Store in an airtight container.

Optional: love the combination of sweet and salty?  Before the brittle sets in the baking dish, while it's still warm, sprinkle the top with a little flaky sea salt.

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 145mg | Fiber: 1g | Sugar: 24g

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