Cashew Coconut Brittle
Sweet, brittle candy with cashews and coconut.
Servings: 20
Calories: 162kcal
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
