Name: Coconut Cashew Brittle Recipe
Total time: 35 min
Yield: 3
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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.

How to make Coconut Cashew Brittle Recipe

Taste Of Home

Crawler

Indian

<p>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.</p>

Vegetarian

Tablespons plus 1 butter,  divided

Cashew Halves

Sweetened Shredded Coconut

Light corn syrup

Cup plus 1 water,  divided

Vanilla extract

Baking soda

Butter two 15x10x1-in. Pans with 1 tablespoon butter each; set aside.

step 1

Combine cashews and coconut on a third 15x10x1-in. Baking pan. Bake at 350 for 8-10 minutes or until golden brown, stirring occasionally.

step 2

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).

step 3

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.

step 4