Coconut-Cashew Brittle – a delicious recipe with sugar, white Karo syrup, water, butter, cashew bits, coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine sugar, Karo syrup, water and butter in 2-quart glass container; microwave on full power for 17 to 18 minutes, until mixture reaches 270u00b0 (hard-ball stage).
2
Remove from oven and add the raw cashew bits.
3
Return to oven and cook 5 to 6 minutes longer, until mixture reaches 300u00b0 (brittle stage).
4
Stir in coconut, vanilla and soda.
5
This temperature is very important as the brittle will remain sticky if this temperature is not reached. Pour onto buttered platter, working quickly.
6
Cool partially by lifting edges with spatula so mixture won't stick.
7
When firm, but still warm, turn over.
8
Pull as thin as desired at this point. When cool, break into pieces and store in airtight container. Makes 2 pounds.
493
kcal
Calories
3
g
Fat
120
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. sugar, 1 c. white Karo syrup, 1/2 c. water, 1 Tbsp. butter, and more.
Yes, Coconut-Cashew 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.
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