Coconut Cashew Brittle Recipe

Cooking Directions

• STEP 1.Line a baking sheet with parchment paper and set aside.
• STEP 2.In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar has dissolved.
• STEP 3.Continue cooking, without stirring, until the mixture reaches 300°F on a candy thermometer.
• STEP 4.Remove from heat and stir in the butter, vanilla extract, salt, toasted coconut, and cashews.
• STEP 5.Pour the mixture onto the prepared baking sheet and spread it out evenly with a spatula.
• STEP 6.Allow the brittle to cool completely, then break it into pieces.
• STEP 7.Store in an airtight container at room temperature for up to two weeks.

Cooking Tips

• Toasting the coconut and cashews before adding them to the brittle enhances their flavor.
• Be careful when working with hot sugar syrup, as it can cause burns. Use oven mitts and handle with caution.
• If you don't have a candy thermometer, you can test the readiness of the mixture by dropping a small amount into a bowl of cold water. It should harden and become brittle.

Storage and Serving

• Store the Coconut Cashew Brittle in an airtight container at room temperature.
• Serve as a snack or dessert, or package it in a decorative tin for gifting.
• Enjoy the brittle on its own, or use it as a topping for ice cream or yogurt.