This recipe for Almond Pecan Coconut Brittle is absolutely orgasmic. When I recently had some great peanut brittle, I decided that the time had come for me to give this recipe some new twists and devise my own formula for the ultimate brittle: and here it is!
Making candy is always fun and rewarding. We all know what packaged candy tastes like, but if you have never tasted handmade candy, this new twist on classic “peanut brittle” is a great one to start with. Although it is slightly time consuming and very exacting, this recipe is relatively easy. In just two hours this awesome Almond Pecan Coconut Brittle can be your passport to Candy land!
The most complicated special item that this recipe requires is a recommended candy thermometer, so that you can cook this mixture to the exact temperature. Also, know that this recipe requires approximately 45 minutes of non-stop stirring at the stove to assure that the hot sugar mixture does not burn. Trust me on this: the finished product in this case is well worth the effort. Ultimate outcome: Sweet!
—1 1/2 cups Sugar
—1 cup Light Corn Syrup
—1 cup Water
—4 tablespoons Unsalted Butter
—1 1/2 cups Pecans
—1 1/4 cups Whole Almonds
—1 cup Shredded Coconut
—1 1/2 teaspoons Baking Soda
—1 teaspoon Vanilla Extract
—1 teaspoon Water
—1 extra tablespoon of Butter
Take one large, or two medium sized baking sheets, and generously grease them with one tablespoon of butter. Set the greased pan(s) aside. Know that you are eventually going to dump scalding hot sugar and nuts onto these pans, so you will want to put a cloth, hot pads, or a baker’s rack under them so that the heat does not harm your counter top or table top.
In a very small bowl or container mix the baking soda, vanilla extract, and one tablespoon of water. Stir it up together, and set it aside.
In a large metal pan add the sugar, corn syrup, and water. At a medium high temperature, while stirring constantly, begin to bring the mixture to a boil. If your candy thermometer is designed to be clipped onto the side of the pan, position it so that the bulb of it is in the middle of the sugary mixture. Bring the bubbling sugar up to 240 degrees Fahrenheit on your thermometer. This process should take about 10 minutes.
When the mixture reaches 240 degrees add the butter, almonds, pecans and cocoanut, and continue stirring over the heat. OK, here is the challenging part: continue stirring the mixture until it reaches 302 degrees Fahrenheit. This process will take anywhere from 20 to 25 minutes of continual stirring.
NOTE: When I say “constant stirring,” I really mean it. Once you burn sugar at the bottom of the pan, the candy is ruined. This process is not hard, merely time consuming.
I found that one of the tests for doneness is to note that when it is gets close to 302 degrees, it begins to stir in bubbling waves that resembles thick molten lava.
When your mixture reaches 302 degrees, remove it from the heat, and add the combined baking soda, water and vanilla extract to the hot sugar mixture, making sure you get all of the baking soda added. Immediately stir this into the hot mixture, and it will bubble up and foam. This is exactly the bubble filled effect you want.
Immediately pour the hot sugar and nuts mixture onto the buttered pan(s), and smooth it out with a spatula, mixing spoon, or pastry spreading knife. Let the sheets of hot candy sit and cool for one hour.
When an hour has passed, the brittle should still be warm, but very hard. Remove the sheet of brittle from the sheet pan using a knife or a spatula. Using your hands, break the brittle into desired sizes of pieces. As you break off each piece, you will want to stack it onto a clean plate, or serving dish.
NOTE: In candy maker’s terms 240° degrees Fahrenheit is what is known as “soft ball” consistency, and 302° degrees is known as “hard ball” consistency. One trait of achieving “hard ball” doneness is that when you pull a spoon away from the mixture, as it cools it creates brittle threads of sugar. Or, if you dribble a small amount of the hot sugar mixture into cold water, you will be able to extract a hard ball of candy from the glass of water. That is the finished product you are looking for with this recipe.
I know that it is hard to wait an hour for something to cool down, but this is well worth the wait. Believe me, the candy that this recipe yields is crunchy, caramely and buttery, and it’s incredibly delicious. Be careful: eating this Almond Pecan Cocoanut Brittle can be habit forming!