Coconut Brittle
Indulge in the irresistible crunch of homemade Coconut Brittle, a sweet and savory treat that combines rich caramelized sugar with the tropical allure of shredded coconut. This quick and easy recipe features pantry staples like granulated sugar, light corn syrup, and buttery goodness, elevated with a hint of vanilla and a touch of salt for balance. Perfectly cooked to the hard crack stage, the brittle achieves that signature snap, while the chewy coconut adds a delightful texture. Ready in just 25 minutes and ideal for gifting, snacking, or serving as a unique dessert, this decadent Coconut Brittle is a must-try for candy lovers and coconut enthusiasts alike. Whether you’re whipping up a batch for the holidays or simply satisfying your sweet tooth, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 0.5 cup Light corn syrup
- 1 cup Unsweetened shredded coconut
- 2 tablespoons Salted butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Set aside.
In a medium saucepan, combine the granulated sugar and light corn syrup over medium heat. Stir constantly with a heatproof spatula until the sugar dissolves and the mixture starts to bubble.
Add the salted butter to the saucepan and continue stirring until the butter has melted and the mixture is smooth.
Clip a candy thermometer to the side of the saucepan, ensuring it does not touch the bottom of the pan. Allow the sugar mixture to cook without stirring until it reaches 300°F (hard crack stage), about 10–12 minutes.
Remove the saucepan from heat and immediately stir in the vanilla extract, baking soda, shredded coconut, and salt. The mixture will bubble slightly; stir quickly but carefully until everything is evenly combined.
Quickly pour the mixture onto the prepared baking sheet, spreading it out evenly with the spatula to your desired thickness (work quickly as it sets fast).
Allow the brittle to cool completely at room temperature, about 30 minutes.
Break the cooled brittle into pieces of your desired size and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 310.4 g | 113% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 295.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 497 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
