Okay so we all know how addictively good peanut or nut brittle is but how about a shoutout for those allergic to nuts with this incredible coconut brittle. Yup that's right, brittle made with toasted, flaked coconut pieces?! This recipe produces one of the most irresistible brittles ever. Just try to stop at one piece!
I have to admit that sometimes I find it challenging to keep up with friend's food dislikes, intolerances and allergies. I have friends and family that are:
Semi vegetarian (except for chicken sometimes) Paleo
I'm not complaining, I'm just trying to explain why it was a total coincidence when I came back from Canada and gave my friend JY a bag of coconut brittle. As soon as she saw what it was she exclaimed with happiness. "I've never been able to eat peanut brittle ever-I'm SO excited!!!" she said dancing around her kitchen with the prized bag of coconut brittle. I felt terrible because I had forgotten that she was allergic to nuts but was secretly relieved that I given her the bag of coconut brittle and not the jalapeno peanut brittle-eek! I also knew that I was definitely going to make it after she offered me a piece and I realised that it was perfection.
This coconut brittle is definitely a pushy recipe. It is the bomb, it is the shiz, it is your everything. This brittle has a fantastic crunch and the coconut is so perfect in it you may wonder as I did why you don't see coconut brittle more. And if you are allergic to nuts or just love coconut this may change your snacking life. This recipe is done and dusted within 20 minutes. Feel free to double this because this made a mere three bags' full but I wish I had made more. Yup just make sure that you keep a stash for yourself ;)
So tell me Dear Reader, do you find it hard to keep track of food intolerances, allergies and dislikes? Do you have any yourself? Have you ever made toffee or caramels and do you own a sugar thermometer? I love my infrared one although I think Mr NQN likes it even more than I do (because he can tell people's temperatures by pointing it at them! ;) ).
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 10-15 minutes
- 100g/3.5ozs. coconut flakes
- 1.5 cups sugar
- 3/4 cup maple syrup or glucose syrup
- 180ml/6.3 fl ozs. water
- 1.5 teaspoons bicarb soda
- 1/2 teaspoon salt
- 75g/2.65ozs. butter
Step 1 - Preheat oven to 180C/350F and line a large tray with a silpat or grease with oil spray or butter. Spread out coconut flakes and toast for 5 minutes until golden. Set aside.
Step 2 - In a heavy based pot place the sugar, syrup and water and start to heat, stirring the sugar until dissolved. Once the sugar has dissolved, do not stir but increase the heat. Take a candy thermometer or an infrared thermometer and simmer on high until it reaches around 110C/230F. Then lower the heat to medium heat and keep simmering until it reaches 150C/300F.
Step 3 - Then add the salt, butter and bicarb and stir well on the heat. Carefully (it is VERY hot) pour it over the coconut (alternatively, you can place the coconut in the pot and stir) and allow to set completely and cool. Place in an airtight container as soon as it is cool.