A classic stovetop peanut brittle with a delightful twist: the addition of shredded coconut. This recipe creates a crunchy, sweet, and salty candy that’s perfect for the holidays or as a special treat.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 2 cups, rounded | Sugar |
| 1/2 cup | Water |
| 1/4 cup | White Karo Syrup (Light Corn Syrup) |
| 2 tablespoons | Oleo (Margarine or Butter) |
| 1 1/2 cups | Peanuts (raw preferred) |
| 1 cup | Coconut |
| 2 ½ tsp (scant 3) | Baking Soda |
| 2 tablespoons | Vanilla |
Instructions
- Preparation: Generously grease several pie pans or a large cookie sheet.
- In a heavy-bottomed 3-quart saucepan, combine the sugar, water, and Karo syrup. Cook over medium heat, stirring constantly, until the sugar dissolves.
- Continue to cook, without stirring, until the syrup reaches the hard-crack stage (300°F to 310°F) on a candy thermometer. The mixture will be a light tan color.
- Stir in the peanuts and cook for 1 more minute.
- Work very quickly for the final steps! Remove the pan from the heat. Immediately stir in the butter until melted.
- Add the baking soda, vanilla, and coconut all at once. Stir rapidly as the mixture foams up.
- Immediately pour the hot, foamy mixture into your prepared pans or onto the cookie sheet, spreading it as thinly as possible with a greased spatula.
- Let the brittle cool completely until hard.
- Break into pieces and store in an airtight container.
Warning
Boiling sugar is extremely hot and can cause severe burns. Use caution when making this recipe.
Note
The original recipe mentions “boil until hairs,” which is an old term for the thread stage of candy (230°F). For a true, hard brittle, you must cook the sugar much further to the hard-crack stage (300-310°F), as reflected in these instructions.
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