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Home » Recipes » Homemade Candy

Cashew Coconut Brittle

Modified: Apr 21, 2025 · Published: Nov 23, 2015 by Dannyelle Nicolle-Ramjist · This post may contain affiliate links · 14 Comments

Jump to Recipe

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.

Cashew coconut brittle recipe.
Jump to:
  • What I Love About This Recipe
  • Homemade Candy for Gift Giving
  • Ingredients
  • Hint
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • How To Make Cashew Coconut Brittle
  • Frequently Asked Questions
  • More Homemade Candy Recipes
  • Recipe

What I Love About This Recipe

  • The classic brittle crunch and sweetness is so delicious.
  • The combination of cashew and coconut is a bit unexpected and it's so good!
  • If you love sweet and salty, just sprinkle a little flaky sea salt on top of the brittle before it sets.
  • It makes the perfect homemade gift that everyone loves and asks for again and again.
  • It keeps for weeks.
  • It's quick to make, it only takes about 15 minutes, plus set time.

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.

brittle pieces on a cutting board

Ingredients

Cashew cocnut brittle ingredinets in bowls on a table.

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.

Hint

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.

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.

tin of brittle for Christmas gift giving

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.

cashew coconut brittle pieces close up

How To Make Cashew Coconut Brittle

Cashew brittle ingredents in a white pan.
  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.
Cashew coconut brittle ingredients boiling in a pan.
  1. Step 2: Bring to a boil over a medium-high heat, stirring until the sugar is dissolved.
Adding coconut and cashews to homemade brittle mixture during cooking.
  1. 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.
Homemade cashew brittle in pan.
  1. Step 4: Add the vanilla and baking soda to the mixture and stir to combine, it may foam up slightly.
Spreading homemade brittle in a pan to set.
  1. Step 5: Quickly spread onto the baking sheet, using a spatula sprayed with cooking oil to smooth it.
Homemade brittle recipe in a glass baking dish.
  1. Step 6: Let the brittle cool completely, then break into pieces. Store in an airtight container at room temperature for up to a month.
nut brittle stack close up

Frequently Asked Questions

Why put baking soda in brittle?

The baking soda reacts and creates carbon dioxide. This aerates the caramel making it less dense and helping to create the characteristic brittle snap of the candy, and guarding against it being soft and chewy.

Why is my brittle grainy?

Your sugar may have recrystallized, causing a grainy texture. to help prevent this use a pastry brush dipped in cold water and brush down the sides of the pan several times as it cooks to help prevent this problem.

Why didn't my brittle set?

If your brittle didn't set you may not have cooked it long enough. Be sure that it reaches 238 degrees on a candy thermometer before removing it from the heat.

More Homemade Candy Recipes

  • Homemade marshmallow mug toppers with chocolate drizzle.
    Homemade Marshmallow Mug Toppers
  • homemade old fashioned candy apples
    How To Make Homemade Old-Fashioned Candy Apples
  • Homemade pink candy apples on a cutting board.
    How To Make Pink Candy Apples
  • Canada Day chocolate bark.
    Quick and Easy Canada Day Chocolate Bark Recipe

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 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
Tried this Recipe? Tag me Today!Mention @LifeisaParty or tag #lifeisaparty!

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Reader Interactions

Comments

  1. Dannyelle Nicolle-Ramjist says

    October 23, 2024 at 11:50 am

    5 stars
    This recipe is such a favourite and perfect for gift giving!

  2. Dannyelle says

    January 23, 2024 at 11:41 pm

    Hi Roshan, I used unsweetened coconut flakes, but really any kind should work fine.
    Dannyelle

  3. Roshan says

    December 11, 2023 at 12:17 am

    Hello! What kind of coconut did you use for this brittle? Sweetened, flaked coconut or unsweetened coconut chips?

  4. dnr says

    December 07, 2015 at 9:24 am

    The thing I love about learning to bake is, if it doesn't turn out perfectly the first time, you just eat the evidence and try again. 😉
    Dannyelle

  5. Colleen Pastoor says

    December 07, 2015 at 12:47 am

    This looks SO yummy Dannyelle! One day I'll be a baker... I love the result so much but just don't have the patience!

  6. dnr says

    November 29, 2015 at 7:15 pm

    Thanks Rachel, sorry I forgot it, all fixed up now.
    Dannyelle

  7. Rachel says

    November 29, 2015 at 5:01 pm

    The amount of water is not listed in the ingredients. Thanks.

  8. dnr says

    November 27, 2015 at 8:43 am

    Thanks Sonja!

  9. Sonja @ SustainMyCraftHabit says

    November 26, 2015 at 9:58 pm

    Yum! Cashews are one of my favourite nuts so I'm loving this twist on the traditional brittle! Oh and your pics are seriously stunning!

  10. dnr says

    November 25, 2015 at 5:11 pm

    I hope Santa puts one in your stocking Andrea, if you don't get one sooner, lol.
    Dannyelle

  11. Andrea @ personallyandrea says

    November 25, 2015 at 12:54 pm

    This sounds amazing. I love giving homemade foodie gifts at Christmas! (Did I mention on your last post...I really need a candy thermometer!!!)

  12. dnr says

    November 23, 2015 at 10:11 pm

    Heather, oh that's exciting, I'm sure it will turn out great. Enjoy.

  13. Lindi says

    November 23, 2015 at 9:35 pm

    Yummy! My mouth is watering already! Thanks so much for sharing this recipe. It's easier than I guessed - I've never tried a brittle before.

  14. Heather @ New House New Home says

    November 23, 2015 at 10:20 am

    Two of our favourite ingredients -I know what I'm making this year

5 from 2 votes (1 rating without comment)

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