Coconut Brittle – a delicious recipe with White Sugar, Syrup, Water, u00bc, Hazelnuts, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Butter 2 large baking sheets. Set aside.
2
In a 3-quart sauce pan, combine sugar, corn syrup, water and butter. Cook and stir over medium heat until mixture reaches 275u00b0F on a candy thermometer (soft crack stage).
3
Stir in nuts and continue cooking until mixture reaches 295u00b0F (hard crack stage) on a candy thermometer. It could take up to 30 minutes.
4
Remove pan from the heat, add baking soda, stir to combine.
5
Immediately pour onto prepared baking sheets. While hot, sprinkle with coconut. Cool completely, break into pieces and store tightly covered for up to 1 month. Makes approximately 2 pounds.
6
Note: I listed this as intermediate because it requires the use of a candy thermometer, which for me can be intimidating.
540
kcal
Calories
12
g
Fat
112
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups White Sugar, 1 cup Corn Syrup, 1/2 cups Water, 1/4 cups Butter, and more.
Yes, Coconut Brittle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
