Yep, sharing candy with you. Likely, you're already being bombarded with candy options for the holidays. Save these for another day, or add them to your pile to try this year.
The more traditional version of brittle would be Peanut Brittle, and you could certainly do that version with this recipe (replace the cashews with red peanuts and omit the coconut). However, this version is a lovely tropical-esque twist that everyone loves.
You can easily double (and triple); just be sure to use a very big pot when making the sugar mixture because it will poof up considerably when you add the baking soda and vanilla at the end, and also you will have to move very quickly when spreading it in the pans.
Once the sugar mixture is in the pot, coming to temperature, I like to set up my space with the remaining ingredients measured out; once the temperature of the sugar mixture starts to climb, it can jump up quickly so you have to have things right at hand. I will put the prepared pans right beside the coconut, vanilla and baking soda, ready to go.
Note: however many batches you make, that is how many pans you'll have to get ready for the last step (spreading the mixture and cooling).
Coconut Cashew Brittle
Yield: one large slab (about 10 x 14)
Ingredients
1 1/2 cups sugar
1/2 cup light corn syrup
3/4 cup cold water
Pinch of table salt
2 1/2 cups cashews
1 cup desiccated coconut
1 teaspoon pure vanilla extract
1 teaspoon baking soda
Vegetable oil for spatula
Directions
Line a large baking pan with parchment paper; set aside.
In a large pot, combine the sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Cook, swirling occasionally, until mixture reaches the softball stage on a candy thermometer (238 degrees). Try not to get the sugar mixture on the sides of the pot as it will crystalize.
Once you have reached 238, stir in the nuts; continue to cook, stirring often with a heat proof spoon so the nuts do not burn, until the mixture is golden amber in color (usually around 300 degrees)
Remove the pot from the heat. Carefully stir in the coconut. Add the vanilla and baking soda. The mixture will foam up in the pan.
Pour the mixture onto the prepared baking sheet, and quickly spread into a 1/2-inch-thick layer with an oiled metal spatula. Set the tray aside until completely cool.
Break brittle into pieces; store in an airtight container at room temperature up to 1 month.
Enjoy! And share!
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