Seed Oil Free Coconut Brittle with Toasted Coconut
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Learn more āIngredients
12 servings
- 1 cup unsweetened shredded coconut
- 1 cup granulated sugar
- Ā½ cup light corn syrup
- Ā¼ cup water
- 2 tbsp unsalted butter
- Ā½ tsp baking soda
- Ā½ tsp vanilla extract
- Ā½ tsp fine sea salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Line a rimmed baking sheet with parchment paper and set it near the stove. Spread the shredded coconut in an even layer in a dry medium heavy-bottomed saucepan over medium heat, stirring frequently, until golden and fragrant, about 3ā4 minutes. Watch closely, as the coconut can go from golden to burnt quickly. Transfer the toasted coconut to a small bowl and set aside; wipe out the saucepan.
- 2
Combine the sugar, corn syrup, and water in the same saucepan over medium-high heat, stirring just until the sugar dissolves. Clip a candy thermometer to the side of the pan, then cook without stirring until the syrup reaches 300Ā°F (149Ā°C), the hard-crack stage, about 10ā12 minutes. The syrup will turn a pale amber color.
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