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.
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.
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-MACADAMIA NUT BRITTLE
Treat your guests with these nutty candies - perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Grease 17x12-inch half-sheet pan or 15x10x1-inch pan with butter.
- In large microwavable bowl, mix sugar and corn syrup. Cover with microwavable plastic wrap; microwave on High 4 minutes. Uncover; microwave 7 to 8 minutes or until light golden brown. Stir in nuts, coconut and pineapple. Microwave 1 minute longer or until boiling. Stir in 3 tablespoons butter, the baking soda and vanilla.
- Immediately pour into pan and spread evenly with lightly greased offset spatula. Cool 1 hour or until completely cooled. Break into 2-inch pieces. Store tightly covered at room temperature.
Nutrition Facts : Calories 134, Carbohydrate 24 g, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 65 mg
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.
SPICED CASHEW-COCONUT BRITTLE
Flavored with black pepper, cinnamon, and coconut, this cashew brittle shatters lightly when you bite into it, thanks to baking soda, which unleashes tiny air bubbles as it cooks. It's also open to improvisation: You can swap in popcorn and peanuts, dip it in tempered chocolate, or sprinkle it with flaky sea salt.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Yield Makes 15 pieces
Number Of Ingredients 9
Steps:
- Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
- Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.
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