Best Coconut Orange Brittle Recipes

NO BAKE ORANGE BALLS

Steps:

• Mix all ingredients together and shape in to walnut size balls. Roll balls in additional powder sugar or coconut. Place in refrigerator to chill until firm. Makes 15-20 cookies.

SPICED CASHEW-COCONUT BRITTLE

Steps:

• Spray a 9-by-13-inch rimmed baking sheet with cooking spray. Spray an offset or other metal spatula. Stir together baking soda, cinnamon, and pepper. Combine sugar, corn syrup, 1/2 cup water, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring until sugar has dissolved, 3 to 4 minutes. Continue cooking, swirling pan occasionally, until mixture is golden, about 8 minutes.
• Stir in cashews and coconut; remove from heat. Carefully stir in baking-soda mixture (it will foam up in pan), then pour mixture onto prepared baking sheet. Quickly spread into an even layer with spatula. Let cool and harden completely, at least 30 minutes. Break into pieces; store in an airtight container at room temperature up to 1 month.

MACADAMIA-COCONUT BRITTLE

Steps:

• Butter cookie sheet and large saucepan.
• In buttered saucepan, combine sugar, corn syrup and water, mix well.
• Bring to a boil, stirring constantly.
• Cook until candy thermometer registers 275 (soft-crack stage).
• Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage).
• Remove from heat.
• Add baking soda; mix well.
• Stir in coconut.
• Quickly pour mixture onto buttered cookie sheet; spread very thinly.
• Cool 30 minutes or until completely cooled.
• (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.).
• Break into pieces.

COCONUT CASHEW BRITTLE

Steps:

• Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

COCONUT BRITTLE

Steps:

• Spread coconut evenly over a buttered baking sheet.
• In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. Stir in nuts and microwave 4 minutes more. Stir in butter and vanilla and return to microwave for 1 minute. Stir in soda until light and slightly foamy. Pour over coconut in pan. Let cool until firm, 1 hour. Break into pieces.

COCONUT BRITTLE

Steps:

• Spread coconut evenly on a buttered baking sheet.
• In medium microwave safe bowl, combine sugar and corn syrup.
• Microwave on high 3 minutes.
• Stir in nuts and microwave 4 minutes more.
• Stir in butter and vanilla and return to microwave for 1 minute.
• Stir in soda until light and slightly foamy.
• Pour over coconut in pan.
• Let cool until firm and break into pieces.

FENNEL ORANGE BRITTLE

Steps:

• Line a large baking sheet with a sheet of foil, then lightly oil foil. Cook sugar in a dry 12-inch nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in fennel seeds and zest, then quickly pour onto baking sheet, spreading with back of spoon before syrup hardens.
• Cool on baking sheet 5 minutes, then break into pieces and pulse in a food processor until finely ground.

COCONUT ORANGE BRITTLE

Steps:

• 1. Butter sides of heavy 3 quart saucepan. In it combine sugar, syrup. orange zest and orange juice. Cook over medium heat to hard-crack stage(300^) , stirring occasionally. Remove from heat; stir in butter. Pour in thin layer into a buttered jelly roll pan or large platter. Sprinkle coconut over it evenly. When cold, break it up in pieces.