Cashew-Coconut Brittle

This image courtesy of Jay Wilde

This is no ordinary brittle. Bite into a piece and the amazing flavors of cashews and coconut will tantalize your taste buds.

Add a Flavor Variation

Like almonds better than cashews? Any nut will work in this recipe. Simply substitute the nut that you like for the cashews. Try almonds, pecans, or even the conventional peanut-they are all delicious.




Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher


Moodblue, festive, stressed

Taste and Texturenutty, sweet

Type of Dishdessert


  • 2 cups sugar
  • 1 cup light-color corn syrup
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 2 cups cashews
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla
  • 1 cup shredded coconut


  1. Preheat oven to 200°F. Generously grease two baking sheets with butter. Place in oven, then turn off oven, keeping baking sheets warm.

  2. In a large heavy saucepan combine sugar, corn syrup, water, and salt. Bring mixture to boiling; add butter. Clip a candy thermometer to side of pan. Cook, stirring frequently, until mixture reaches 250°F. Stir in cashews.

  3. Cook, stirring constantly, until mixture reaches 305°F. Remove pan from heat; remove thermometer. Quickly stir in baking soda and vanilla. Stir in coconut.

  4. Spread mixture in a thin layer on each warm baking sheet. Cool. Break into bite-size pieces.


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