chocolate coated coconut cashew brittle


1 cup sugar
1/2 cup corn syrup
2 tablespoons salted butter
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 cup salted cashew pieces
1/2 cup coconut, lightly toasted
1/2 lb. dark or milk chocolate chips


  1. line a rimmed baking sheet with buttered parchment paper.
  2. heat sugar, corn syrup, and 2 tablespoons water in a heavy sauce pan.
  3. cook over medium-high heat, stirring frequently, until golden caramel in color (about 10 minutes).
  4. remove from heat and whisk in butter, vanilla, and baking soda.
  5. it will bubble up slightly.
  6. fold in cashews and toasted coconut.
  7. pour hot candy onto baking sheet and spread as thinly as possible.
  8. cool completely and then break into pieces.
  9. melt chocolate in microwave, stirring every 10–15 seconds until fully melted.
  10. dip one side of each piece of brittle in chocolate and place on wax paper to harden.
  11. store in an airtight container.

Nutrition (Per Serving)

serving size 1 oz.
servings 24
calories 150
fat 6g
saturated fat 2.5g
cholesterol 5mg
sodium 120mg
carbohydrate 22g
fiber 1g
sugars 14g
protein 1g