Coconut Cashew Brittle

• Condiments

  • 1 cup Corn syrup, light

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 2 cups Sugar
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Cashew, halves
  • 2 cups Coconut, Flaked

• Liquids

  • 1/2 cup Water

• Other

  • 2 Tablespons plus 1 cup butter, divided

Found on tasteofhome.com

Description

Ingredients

• 2 tablespons plus 1 cup butter, divided
• 2 cups cashew halves
• 2 cups flaked coconut
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup plus 1 teaspoon water, divided
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons baking soda

Directions

• Directions Butter two 15-in. x 10-in. x 1-in. pans with 1 tablespoon butter each; set aside. Combine cashews and coconut on a third 15-in. x 10-in. x 1-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. Yield: about 3 pounds. Editors Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Originally published as Coconut Cashew Brittle in Country Woman Christmas Annual 2001, p38 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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