Best Peanut Coconut Brittle Recipes

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THE BEST PEANUT BRITTLE



The Best Peanut Brittle image

This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you'll have a delicious brittle to serve to party guests or as an edible gift around the holidays.

Provided by Food Network Kitchen

Time 40m

Yield 8 to 10 servings; makes about 20 pieces

Number Of Ingredients 6

Nonstick cooking spray
2 cups sugar
1/2 cup light corn syrup
6 tablespoons unsalted butter, cubed
1/2 teaspoon baking soda
1 1/2 cups roasted salted peanuts

Steps:

  • Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
  • Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it's golden brown and it reaches 340 degrees F, about 15 minutes.
  • Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed amongst the sugar mixture.
  • Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.

MOM'S BEST PEANUT BRITTLE



Mom's Best Peanut Brittle image

This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.

Provided by Amanda

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 55m

Yield 16

Number Of Ingredients 7

1 cup white sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Steps:

  • Grease a large cookie sheet. Set aside.
  • In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  • Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 22.3 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 132.2 mg, Sugar 15.6 g

COCONUT BRITTLE



Coconut Brittle image

Microwave brittle candy with macadamia nuts and a coconut layer. A cinch to make.

Provided by sal

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h15m

Yield 25

Number Of Ingredients 7

1 cup flaked coconut
1 cup white sugar
½ cup corn syrup
4 ounces chopped macadamia nuts
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Steps:

  • Spread coconut evenly over a buttered baking sheet.
  • In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

Nutrition Facts : Calories 99.8 calories, Carbohydrate 15.2 g, Cholesterol 1.2 mg, Fat 4.7 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 66.4 mg, Sugar 11.1 g

COCONUT BRITTLE



Coconut Brittle image

Make and share this Coconut Brittle recipe from Food.com.

Provided by Carrie Ann

Categories     Candy

Time 15m

Yield 25 serving(s)

Number Of Ingredients 7

1 cup flaked coconut
1 cup white sugar
1/2 cup corn syrup
1/4 lb chopped macadamia nuts
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Steps:

  • Spread coconut evenly on a buttered baking sheet.
  • In medium microwave safe bowl, combine sugar and corn syrup.
  • Microwave on high 3 minutes.
  • Stir in nuts and microwave 4 minutes more.
  • Stir in butter and vanilla and return to microwave for 1 minute.
  • Stir in soda until light and slightly foamy.
  • Pour over coconut in pan.
  • Let cool until firm and break into pieces.

MICROWAVE PEANUT BRITTLE WITH COCONUT AND RUM



Microwave Peanut Brittle With Coconut and Rum image

Memories of dime store brittle with ribbons of coconut inspired me to try my own. The vanilla scent of Meyers Rum brought that addition. Basic peanut brittle with a great scent! These directions are for a 1650 watt microwave! Adjust time to get a nice brown brittle.

Provided by Iwanttobemartha

Categories     < 15 Mins

Time 10m

Yield 1 pound

Number Of Ingredients 8

1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter
1/2 cup dried coconut, unsweetened ribbons, soaked with
1 tablespoon dark rum
1 teaspoon baking soda

Steps:

  • In a microwave safe, 1 1/2 to 2 quart dish,(preferably with a handle) mix peanuts, sugar, corn syrup and salt.
  • Microwave 4 Minutes at power 8. Stir.
  • Microwave 4 minutes at power 8.
  • Stir in butter and coconut rum mixture.
  • Microwave 1 minute at high.
  • Quickly stir in baking soda and pour onto silpat or other non-stick surface.

Nutrition Facts : Calories 2383, Fat 92.5, SaturatedFat 27, Cholesterol 10.1, Sodium 1838.7, Carbohydrate 376.6, Fiber 14.5, Sugar 271.1, Protein 39

COCONUT CASHEW BRITTLE



Coconut Cashew Brittle image

This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 pounds.

Number Of Ingredients 8

2 tablespons plus 1 cup butter, divided
2 cups cashew halves
2 cups sweetened shredded 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

Steps:

  • Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-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.

Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

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