Toasted Coconut Brittle Recipes

COCONUT CASHEW BRITTLE

Steps:

• Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

ALOHA BRITTLE

Steps:

• Butter a large baking sheet with 1 teaspoon butter. Sprinkle coconut in a 12-in. circle on the prepared pan. In a large heavy saucepan, combine sugar and corn syrup. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring constantly. Stir in the macadamia nuts, pecans and remaining butter; cook and stir until the mixture reads 300° (hard-crack stage)., Combine the baking soda, water and vanilla. Remove saucepan from the heat; stir in the baking soda mixture. Quickly pour over the coconut. Cool before breaking into pieces. Store in an airtight container with waxed paper between layers.

COCONUT BRITTLE

Steps:

• Spread coconut evenly over a buttered baking sheet.
• In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

TOASTED COCONUT BRITTLE

Steps:

• Preheat oven to 350 degrees. Evenly spread coconut on a rimmed baking sheet; toast, stirring occasionally, until golden brown and fragrant, about 5 minutes. Let cool completely. Remove coconut. Line the baking sheet with parchment paper, and evenly spread coconut into a rectangle, no larger than 8 by 9 inches, in the center of the sheet.
• Stir together 1/4 cup water and the sugar in a small saucepan over medium-high heat until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil syrup, swirling pan occasionally, until it turns medium amber, about 7 minutes; remove from heat. Gently stir in butter until melted.
• Slowly pour caramel over coconut to cover. Let stand until hardened, about 15 minutes. Remove from parchment. Break brittle into large pieces.