Coconut Spice Brittle

In Cooking, Uncategorized on December 24, 2010 at 3:14 am

am not a brittle fan per-say, but somehow I keep getting drawn to making it.  Perhaps because it is a popular candy that isn’t widely sold in the market.  Also it is easy to make – albeit sticky.

This brittle is a little more on the exotic side, especially with the Chinese five-spice powder.  If you don’t absolutely love this spice I would highly recommend substituting it out, as it is a strong component in the final flavor.  Also this is a much thinner and snappier brittle since baking soda is not apart of the recipe.  My favorite thing about this brittle is the coconut which toasts perfectly during the candy cooking process.

Really a simple brittle like this is a blank canvas for any ingredients and spices you want to mix-in – enjoy!!

Coconut Spice Brittle recipe courtesy of Martha Stewart Living

Vegetable oil cooking spray

1 1/2 cups sugar

1/2 cup light corn syrup

3/4 cup large unsweet coconut flakes

2 tsps freshly ground pepper

1 tsp Chinese five-spice powder

1/4 tsp salt


Coat a 12-by-17-inch rimmed baking sheet with cooking spray.  Bring sugar and corn syrup to a boil in a medium saucepan, stirring and brushing down the sides of the pan (to prevent crystals from forming), until the sugar dissolves.  Cook, stirring occasionally, until mixture just starts to turn golden-around the edge.

Stir in remaining ingredients.  Cook, stirring occasionally, until mixture is pale amber, about 8 minutes.  Pour onto baking sheet without spreading. (I stretched mine with two forks, gently picking up the hot candy with the forks; lifting lightly while pulling outward).  Let cool.  Break into pieces.

Storage: Brittle Can be stored in an airtight container at room temperature for up to 1 week.


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