Coconut peanut brittle is a delightful twist on the classic candy that brings together the rich flavors of toasted coconut and crunchy peanuts. This treat offers a perfect balance of sweetness and nuttiness with a satisfying crunch in every bite. It’s a fantastic homemade candy that’s both simple to make and impressive to share.
We love how this recipe combines familiar ingredients to create something unique and irresistible. Whether you’re making it for a holiday gift or a sweet snack, coconut peanut brittle adds a tropical flair that sets it apart. Plus, it’s a great way to enjoy a crunchy candy without any artificial additives.
Ingredients
Gathering the right ingredients is essential for making the perfect Coconut Peanut Brittle Candy. Each element plays a crucial role in delivering that delightful crunch and rich flavor balance we love. Let’s break down what you’ll need to craft this irresistible homemade treat.
Dry Ingredients
- 1 cup raw peanuts, shelled and unsalted
- 3/4 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (1 stick), cut into pieces
- 1/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
Optional Garnishes
- 1/4 teaspoon cinnamon (for a warm spice twist)
- A pinch of sea salt flakes (to sprinkle on top for a salty contrast)
- 1/4 cup chopped roasted macadamia nuts (for extra texture and nutty flavor)
| Ingredient Category | Ingredients | Quantity |
|---|---|---|
| Dry Ingredients | Raw peanuts | 1 cup |
| Unsweetened shredded coconut | 3/4 cup | |
| Granulated sugar | 1 cup | |
| Baking soda | 1/4 teaspoon | |
| Salt | 1/4 teaspoon | |
| Wet Ingredients | Unsalted butter | 1/2 cup (1 stick) |
| Light corn syrup | 1/4 cup | |
| Pure vanilla extract | 1 teaspoon | |
| Optional Garnishes | Cinnamon | 1/4 teaspoon |
| Sea salt flakes | Pinch | |
| Chopped roasted macadamia nuts | 1/4 cup |
By selecting these quality ingredients, we ensure our coconut and peanut brittle candy will be crunchy, flavorful, and perfectly balanced — a sweet treat that’s free from artificial additives and full of homemade goodness.
Equipment Needed
To create the perfect Coconut Peanut Brittle Candy, having the right equipment on hand makes all the difference. Here is a detailed list of must-have tools and their roles in the process:
- Heavy-Bottomed Saucepan
We use this to ensure even heat distribution while cooking the sugar mixture. It prevents scorching and helps achieve the ideal caramel color.
- Candy Thermometer
Precision is key when making brittle. The candy thermometer helps us monitor the temperature accurately, usually targeting the hard crack stage around 300°F (149°C).
- Wooden Spoon or Silicone Spatula
Opt for a heat-resistant utensil to stir the hot sugar mixture without melting or damaging the cookware.
- Baking Sheet or Silicone Mat
We pour the hot brittle mixture here to cool and set. A silicone baking mat prevents sticking and makes removal smooth.
- Offset Spatula or Buttered Hands
To spread the brittle evenly for a uniform thickness, an offset spatula works best. Alternatively, lightly buttered hands help shape it without sticking.
- Measuring Cups and Spoons
Accurate measurements of ingredients like sugar, butter, and vanilla extract are critical to our recipe’s success.
- Mixing Bowls
For combining baked peanuts, shredded coconut, and any optional garnishes prior to adding them to the syrup.
| Equipment | Purpose | Notes |
|---|---|---|
| Heavy-Bottomed Saucepan | Even heat distribution during cooking | Prevents burning sugar |
| Candy Thermometer | Monitoring temperature to hard crack stage | Essential for consistent brittle texture |
| Wooden Spoon/Silicone Spatula | Stirring the hot syrup without damage | Heat-resistant material recommended |
| Baking Sheet/Silicone Mat | Cooling and setting brittle | Silicone mats eliminate sticking |
| Offset Spatula/Buttered Hands | Spreading brittle evenly | Use butter to prevent sticking |
| Measuring Cups & Spoons | Precise ingredient measurement | Accuracy influences candy outcome |
| Mixing Bowls | Combining nuts and coconut before adding to syrup | Keeps dry ingredients evenly mixed |
With these tools ready, we set ourselves up for smooth workflow and consistent results when preparing our Coconut Peanut Brittle Candy. Each piece of equipment plays a vital role ensuring our candy emerges perfectly crunchy, richly nutty, and visually appealing.
Prep Work
Before we dive into cooking our Coconut Peanut Brittle Candy, thorough prep work is essential for achieving the perfect crunch and balanced flavors. Here’s how to properly ready the key ingredients.
Toasting the Peanuts
Toasting raw peanuts enhances their natural nuttiness and adds a deeper flavor to our brittle. Follow these steps:
- Preheat your oven to 350°F (175°C).
- Spread the raw peanuts in a single layer on a baking sheet.
- Place the baking sheet in the oven and toast for 8 to 10 minutes, stirring once halfway through to ensure even browning.
- Remove the peanuts and allow them to cool completely before mixing them into the candy.
Tip: Keep a close eye during toasting to avoid burning, which can impart a bitter taste that overwhelms the candy’s sweetness.
Preparing the Coconut
We want our shredded coconut to achieve a golden toast that adds both texture and rich flavor. Here’s how:
- Place the shredded coconut in a dry skillet over medium heat.
- Stir constantly using a wooden spoon or silicone spatula for approximately 4 to 6 minutes.
- Watch for the coconut to turn a light golden brown and develop a toasty aroma.
- Remove from heat immediately and set aside to cool.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Peanut Toasting | 350°F (175°C) | 8-10 mins | Stir halfway for even toast |
| Coconut Toasting | Medium stovetop | 4-6 mins | Stir constantly, watch color |
“Toasting peanuts and coconut separately allows each to bring bold, complementary flavors to our Coconut Peanut Brittle Candy.”
Once both ingredients are toasted and cooled we can move forward with combining them for the best flavor integration.
Instructions
Follow these steps carefully to create Coconut Peanut Brittle Candy that is perfectly crunchy, richly nutty, and irresistibly delicious.
Making the Syrup
- Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup unsalted butter in a heavy-bottomed saucepan.
- Place the saucepan over medium heat and stir gently with a silicone spatula until the butter melts and the sugar dissolves.
- Attach a candy thermometer to the side of the saucepan without touching the bottom.
- Bring the mixture to a boil. Avoid stirring once it starts boiling to prevent crystallization.
- Continue boiling until the syrup reaches the hard crack stage at 300°F (149°C).
Combining Ingredients
- Remove the syrup from heat immediately when it hits 300°F.
- Stir in 1 teaspoon vanilla extract and 1/2 teaspoon baking soda. The mixture will bubble and foam vigorously — this is normal.
- Quickly fold in the toasted peanuts and toasted shredded coconut.
- Add a pinch of salt to balance the sweetness.
- Stir gently but thoroughly to coat the nuts and coconut evenly with the syrup mixture.
Cooking to Hard Crack Stage
| Step | Temperature | Description |
|---|---|---|
| Sugar and syrup heating | Medium heat | Stir until sugar dissolves and mixture boils |
| Reaching hard crack stage | 300°F (149°C) | Syrup becomes hard and brittle when cooled |
| Final heating duration | Varies (approx. 10-15 minutes) | Monitor carefully to avoid burning |
- Keep a close eye on the temperature.
- Use the candy thermometer as your guide.
- Remove from heat immediately at 300°F for perfect brittle texture.
Pouring and Spreading the Brittle
- Prepare a baking sheet lined with a silicone mat or greased parchment paper.
- Pour the hot syrup mixture onto the prepared surface carefully.
- Spread the brittle evenly using an offset spatula or lightly buttered hands, aiming for about 1/4 inch thickness.
- If desired, sprinkle optional garnishes such as sea salt flakes, ground cinnamon, or chopped roasted macadamia nuts immediately after spreading.
- Let the brittle cool completely at room temperature until it hardens — this usually takes about 30 minutes.
- Once hardened, break the brittle into pieces of your preferred size.
Cooling and Setting
Once we have poured the hot coconut peanut brittle candy mixture onto the prepared baking sheet or silicone mat, we must act quickly but carefully to ensure optimal texture and appearance.
- Spread Immediately and Evenly
Using an offset spatula or buttered hands, we spread the brittle quickly to an even thickness of about 1/8 inch. This ensures consistent cooling and prevents uneven brittleness or overly thick spots.
- Cool at Room Temperature
We let the brittle cool uncovered at room temperature. Avoid refrigerating or covering the candy, as moisture can interfere with the crisp texture, causing sticky or chewy spots.
- Cooling Time Guide
The brittle usually sets firm within 20 to 30 minutes, depending on the room temperature and humidity.
| Step | Description | Time Required | Notes |
|---|---|---|---|
| Spread the brittle | Quickly spread candy into even layer | 2-3 minutes | Use offset spatula or buttered hands |
| Cool at room temp | Let candy cool completely and harden | 20-30 minutes | Keep uncovered to maintain crunch |
| Break into pieces | Once fully set, break brittle into desired shapes | Immediately after cool | Use clean hands or gentle tapping |
- Test for Firmness
We check if the brittle is fully set by gently tapping the candy—it should feel hard, and snapping it should produce a clean break. If it feels sticky or soft, allow more cooling time.
- Storage Tips
Once broken, store the Coconut Peanut Brittle Candy in an airtight container to preserve its crunch. Layer pieces with parchment or wax paper to avoid sticking.
“Patience during cooling is key to achieving that perfect, crisp snap that defines outstanding peanut brittle.”
By controlling the spreading thickness and cooling environment with these steps, we secure the ideal crunchy texture and rich flavor that make this coconut peanut brittle irresistible.
Breaking and Storing the Brittle
Once the Coconut Peanut Brittle has completely cooled and set at room temperature, it’s time to break it into pieces. Follow these steps for the best results:
Breaking the Brittle
- Loosen the edges gently from the baking sheet or silicone mat using a buttered offset spatula or a thin spatula.
- Place the brittle on a clean, sturdy surface such as a cutting board.
- Use a rolling pin or the back of a heavy knife to tap the brittle firmly but carefully, breaking it into bite-sized pieces.
- For uneven or rustic shapes, break the brittle by hand wearing clean kitchen gloves to prevent sticking and avoid any cuts.
“Breaking brittle while it’s fully cooled is essential for getting clean snaps and avoiding crumbling or melting.”
Storing the Brittle
Proper storage preserves the crunchy texture and rich flavors of our Coconut Peanut Brittle Candy. Here’s how to keep it fresh:
- Store in an airtight container or resealable plastic bag.
- Place wax paper or parchment sheets between layers to prevent sticking.
- Keep at room temperature in a cool, dry place away from sunlight.
- Avoid refrigerating brittle, which can introduce moisture and soften the candy.
| Storage Duration | Method | Condition |
|---|---|---|
| Up to 2 weeks | Airtight container | Room temperature, dry, dark location |
| Up to 3 months | Vacuum sealed bags | Room temperature, dry |
“Maintaining a dry environment is key to preserving that signature snap and preventing brittleness from turning chewy.”
By carefully breaking and storing our Coconut Peanut Brittle with these techniques, we ensure every bite stays perfectly crunchy and flavorful for sharing or gifting.
Tips for Perfect Coconut Peanut Brittle Candy
To master our Coconut Peanut Brittle Candy recipe, follow these essential tips to achieve that perfect crunch, balanced sweetness, and rich nutty flavor every time.
1. Use a Reliable Candy Thermometer
Monitoring temperature precisely ensures the candy reaches the hard crack stage between 300°F–310°F (149°C–154°C). This stage is key for that ideal brittle snap without being too hard or chewy.
“Accurate temperature control is the foundation of flawless brittle.”
| Candy Stage | Temperature (°F) | Temperature (°C) | Description |
|---|---|---|---|
| Soft Ball | 235–240 | 113–116 | Soft and pliable |
| Firm Ball | 245–250 | 118–121 | Holds shape but still soft |
| Hard Crack | 300–310 | 149–154 | Breaks easily with a snap |
2. Toast Peanuts and Coconut Separately
Toasting enhances nutty flavors and prevents sogginess in the candy. Always toast:
- Peanuts in the oven at 350°F (175°C) for 8 to 10 minutes, stirring halfway.
- Coconut in a dry skillet on medium heat for 4 to 6 minutes, stirring constantly until golden.
3. Stir Constantly While Cooking
When heating sugar, butter, and corn syrup, stir consistently but gently to avoid crystallization. Scrape sides of the pan with a wet pastry brush to prevent sugar crystals from forming which can ruin the texture.
4. Incorporate Baking Soda at the Right Time
Add baking soda only once the syrup reaches the hard crack stage and is removed from heat. The baking soda aerates the mixture creating tiny bubbles that give brittle a light, crisp texture. Stir thoroughly but quickly before spreading.
5. Work Quickly to Spread the Brittle
Pour the hot mixture immediately onto the prepared baking sheet or silicone mat. Use an offset spatula or buttered hands (with caution) to spread the candy evenly and thinly before it hardens.
6. Let Cool at Room Temperature
Avoid refrigerating the brittle as moisture can soften it and ruin the crispness. Cooling at room temperature for at least 30 minutes ensures the brittle sets perfectly.
7. Store Properly to Maintain Crunch
Keep the brittle in an airtight container in a cool, dry place. Exposure to humidity will cause it to lose its crunch quickly. Stored correctly, homemade brittle stays fresh for up to 2 weeks.
| Storage Condition | Expected Shelf Life | Notes |
|---|---|---|
| Airtight container, cool dry place | Up to 2 weeks | Retains crisp texture |
| Refrigerated | Not recommended | Causes brittleness loss due to moisture |
| Room temperature, uncovered | Less than 2 days | Candy softens and becomes sticky |
8. Use Quality Unsalted Butter and Fresh Ingredients
Freshness impacts flavor greatly. Use high-quality unsalted butter, fresh peanuts, and freshly shredded coconut for the best flavor and aroma.
9. Experiment with Optional Garnishes
For an extra layer of flavor, sprinkle on:
- Flaky sea salt to contrast the sweetness.
- Cinnamon for a warm spice note.
- Chopped roasted macadamia nuts for added texture.
Conclusion
Making coconut peanut brittle at home lets us enjoy a delicious treat that’s both crunchy and full of rich, nutty flavor. With just a few simple ingredients and the right techniques, we can create candy that’s perfect for sharing or gifting.
By paying attention to details like toasting and temperature control, we ensure every batch turns out just right. This recipe proves that homemade candy can be easy, satisfying, and free from artificial additives.
We encourage you to try it yourself and maybe even experiment with your favorite garnishes to make it uniquely yours.
Frequently Asked Questions
What is coconut peanut brittle?
Coconut peanut brittle is a crunchy candy combining toasted coconut and peanuts with a sweet, nutty flavor. It’s a unique twist on classic peanut brittle, made with simple ingredients and no artificial additives.
What ingredients do I need to make coconut peanut brittle?
You need raw peanuts, shredded coconut, granulated sugar, baking soda, salt, unsalted butter, light corn syrup, and vanilla extract. Optional garnishes include cinnamon, sea salt flakes, and chopped roasted macadamia nuts.
What equipment is essential for making this brittle?
A heavy-bottomed saucepan, candy thermometer, wooden spoon or silicone spatula, baking sheet or silicone mat, offset spatula, measuring cups, and mixing bowls are required for best results.
How do I toast the peanuts and coconut?
Toast peanuts in a 350°F oven for 8-10 minutes, stirring halfway. Toast the coconut in a dry skillet over medium heat, stirring constantly for 4-6 minutes until golden brown.
What temperature should the sugar syrup reach?
Heat the sugar syrup until it reaches the hard crack stage, about 300°F (149°C), to ensure the brittle becomes crunchy and sets properly.
How do I spread the brittle mixture?
Pour the hot mixture onto a prepared baking sheet or silicone mat, then quickly spread it evenly with an offset spatula or buttered hands to achieve a consistent thickness.
What is the best way to cool the brittle?
Let the brittle cool at room temperature; avoid refrigerating to keep its crisp texture. Cooling typically takes about 20-30 minutes until hard.
How do I store coconut peanut brittle?
Store the brittle in an airtight container in a cool, dry place. This keeps it fresh and crunchy for up to 2 weeks.
How do I break the brittle into pieces?
Loosen edges from the baking sheet, place on a sturdy surface, then use a rolling pin or knife to break it into desired-sized pieces.
Any tips for making perfect coconut peanut brittle?
Use a candy thermometer, toast nuts separately, stir constantly to prevent crystallization, add baking soda at the right moment, spread quickly, and let the brittle cool fully before breaking or storing.