Tropical Brittle

Makes 24
Prep 10 m
Cook 17 m



  1. 1 of 6 Coat a nonstick baking sheet with nonstick cooking spray.
  2. 2 of 6 In a heavy-bottomed 3-quart saucepan, mix sugar and corn syrup. Cook, stirring occasionally, over medium-high heat until the temperature reaches 275 degrees F on a candy thermometer, about 10 minutes.
  3. 3 of 6 Stir in the chopped nuts and cook, stirring occasionally, for 5 to 7 minutes, until the temperature reaches 305 degrees F (hard-crack stage) on a candy thermometer. Remove from heat. Quickly stir in the extracts and baking soda. Stir in the coconut.
  4. 4 of 6 Pour mixture onto prepared baking sheet, spreading out to the edges with a greased wooden spoon or offset spatula. Let cool completely.
  5. 5 of 6 Loosen from baking sheet and break into 24 pieces. Store airtight at room temperature for 2 to 3 weeks.
  6. 6 of 6 To give as a gift, arrange in a decorated tin. As a bonus, include a candy thermometer and dual timer. Makes 24 servings.
Nutrition Information for Tropical Brittle
Servings Per Recipe: 24
Per Serving: 1 g pro., 22 g carb., 8 g Fat, total, 2 g sat. fat, 1 g fiber, 77 mg sodium, 0 mg chol., 151 kcal cal.