Coconut Brittle
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.