Coconut-Almond Brittle
Recipe type: Dessert
Serves: 8

Prep time: 
Cook time: 
Total time: 

  • ¾ cup shredded coconut (preferably unsweetened)
  • ½ cup slivered almonds
  • 1 cup granulated sugar
  • ¼ cup corn syrup
  • ¼ teaspoon salt
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda, well sifted

  1. Generously butter a large baking sheet, set aside.
  2. Place the coconut and almonds in a large skillet and place over medium-low heat.
  3. Toast the almonds and coconut, stirring frequently until aromatic and lightly browned, about 8 minutes. Set aside.
  4. Place the sugar, corn syrup, salt, and water in a medium saucepan and place over medium heat.
  5. Cook the sugar mixture until it reaches 300ºF on a candy thermometer or when a small amount dropped into cold water separates into hard threads.
  6. Quickly stir in the butter and baking soda until incorporated followed by the almond and coconut mixture.
  7. Turn the mixture out onto the buttered baking sheet and spread until it is ¼-inch thick.
  8. If you would prefer, you can press the bottom of a buttered baking sheet down onto the brittle to spread it into an even layer.
  9. Allow the candy to cool completely, then break into pieces and enjoy.Coconut-Almond Brittle


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