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Coconut Brittle

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
18  People


Recipe makes 18 Servings

1 cup(s) Steen’s Cane Syrup
1 cup(s) sugar
1 Tbsp butter
1 Tsp baking soda
1 Tsp vanilla
1 cup(s) H-E-B Flaked Organic Unsweetened Coconut, toasted
1 cup(s) organic almonds, roughly chopped
1 Tsp kosher salt
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Combine syrup, sugar and butter in a medium saucepan. Cook over medium heat, stirring with a wooden spoon until sugar dissolves completely.
Simmer until syrup reaches 270 degrees on a candy thermometer. This can also be judged by dropping a little of the syrup in icy cold water – it will separate into threads, but not break easily.
Remove from heat, stir in baking soda, vanilla, coconut and nuts. Turn out onto a greased baking sheet and spread quickly. Sprinkle with salt.
When cool enough to handle, break or cut into bite-sized chunks.
Makes about 36 pieces.



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