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Coconut Brittle


  • 2 cups sugar
  • 2/3 cup water
  • 2 Tbsp. butter
  • 2/3 cup peanuts, blanched and roasted
  • 1/3 cup light corn syrup
  • 1/4 tsp. salt
  • Ad
  • 1 cup coconut, shredded


Combine sugar, syrup, and water. Place over low heat, stirring until sugar is dissolved. Cook without stirring to 265 degrees F, which is hard ball stage.

Add butter; continue cooking to 300 degrees F , which is brittle. Meanwhile, toast coconut lightly in the oven.

Remove syrup from heat; add coconut and nuts if desired. Stir only enough to distribute evenly throughout the mixture. Pour into a thin sheet on lightly oiled slab or inverted tray.

When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet.

When cold, break into irregular pieces. This recipe makes about 1 pound.

Variation: Omit coconut and quickly stir in 2 squares of melted, unsweetened chocolate and 1 cup chopped nuts.

By Robin from Washington, IA

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