ALOHA BRITTLE
A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 pound (16 servings).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 164 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 119mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT BRITTLE
Microwave brittle candy with macadamia nuts and a coconut layer. A cinch to make.
Provided by sal
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h15m
Yield 25
Number Of Ingredients 7
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.
Nutrition Facts : Calories 99.8 calories, Carbohydrate 15.2 g, Cholesterol 1.2 mg, Fat 4.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 66.4 mg, Sugar 11.1 g
COCONUT AND SPICE BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 5
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
COCONUT BRITTLE
Make and share this Coconut Brittle recipe from Food.com.
Provided by Carrie Ann
Categories Candy
Time 15m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Spread coconut evenly on a buttered baking sheet.
- In 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 and break into pieces.
COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
TOASTED COCONUT BRITTLE
You can serve this as a crumbly topping for our Watermelon Basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic bag, and seal; break the brittle into tiny pieces using the back of a large spoon.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 ounces
Number Of Ingredients 3
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.
MACADAMIA-COCONUT BRITTLE
I've always loved brittle and when I first tried this recipe I was hooked. I always get rave reviews when I give this away.
Provided by mommyoffour
Categories Candy
Time 45m
Yield 1 pound candy
Number Of Ingredients 8
Steps:
- Butter cookie sheet and large saucepan.
- In buttered saucepan, combine sugar, corn syrup and water, mix well.
- Bring to a boil, stirring constantly.
- Cook until candy thermometer registers 275 (soft-crack stage).
- Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
- Remove from heat.
- Add baking soda; mix well.
- Stir in coconut.
- Quickly pour mixture onto buttered cookie sheet; spread very thinly.
- Cool 30 minutes or until completely cooled.
- (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
- Break into pieces.
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- Butter two large baking sheets; set baking sheets aside. Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, light corn syrup, shredded orange peel, orange juice, and the 2 tablespoons butter. Cook over medium-high heat to boiling, stirring constantly with a wooden soon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of saucepan. Carefully clip the candy thermometer to side of saucepan.
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