Peanut Coconut Brittle
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic stovetop peanut brittle with a delightful twist of shredded coconut for extra texture. This crunchy, sweet, and salty candy is perfect for holiday gifting or special treats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | 30 mins | Approx. 2 pounds |
🔪 Key Equipment
- heavy-bottomed 3-quart saucepan
- candy thermometer
- greased baking sheet
- greased spatula
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | rounded |
| 1/2 cup | Water | None |
| 1/4 cup | Karo Syrup | light corn syrup |
| 2 tablespoons | Oleo | margarine or butter |
| 1 1/2 cups | Peanuts | raw preferred |
| 1 cup | Coconut | shredded |
| 2 1/2 teaspoons | Baking Soda | scant 3 |
| 2 tablespoons | Vanilla | None |
Instructions
Step 1: Prepare the Syrup
- Generously grease several pie pans or a large cookie sheet.
- In a heavy-bottomed 3-quart saucepan, combine the 2 cups sugar, 1/2 cup water, and 1/4 cup Karo syrup. Cook over medium heat, stirring constantly, until the sugar dissolves.
Step 2: Reach Hard-Crack Stage
- Continue to cook, without stirring, until the syrup reaches the hard-crack stage (300°F to 310°F) on a candy thermometer. The mixture should be a light tan color.
Step 3: Add Mix-ins and Finish
- Stir in the 1 1/2 cups peanuts and cook for 1 more minute.
- Remove the pan from the heat. Immediately stir in the 2 tablespoons oleo until melted.
- Add the 2 1/2 teaspoons baking soda, 2 tablespoons vanilla, and 1 cup 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, then break into pieces.
💡 Make-Ahead & Storage: Store the finished brittle in an airtight container at room temperature for up to 2 weeks.
Original Recipe Scan
