Shredded Coconut Brittle Candy
A rich, toasty brittle featuring shredded coconut offers a delightful treat, perfect plain, dipped in chocolate, or used as a topping.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Line a baking sheet with foil and spray with nonstick cooking spray.
-
In a medium saucepan, combine water, corn syrup, sugar, butter, and salt over medium-high heat. Stir until dissolved, then insert a candy thermometer.
-
Cook without stirring until 240 F (115 C). Incorporate unsweetened coconut, stirring it into the mixture.
-
Stir frequently as the candy cooks, thickens, and browns to prevent burning, aiming for a toasty aroma.
-
Continue cooking until the mixture reaches 290 F (143 C).
-
Immediately remove from heat; stir in vanilla extract and baking soda until the candy loosens and foams.
-
Pour onto the prepared sheet and spread into the thinnest possible layer with an offset spatula.
-
Once partially set but still pliable, carefully stretch the brittle thinner by hand.
-
Cool completely, then break into chunks. Optionally, apply chocolate before breaking or dip individual pieces.