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Toasted Coconut Brittle

You can serve this as a crumbly topping for our watermelon basket or enjoy it on its own. To make the topping, transfer the brittle to a resealable plastic bag, and seal; break the brittle into tiny pieces using the back of a large spoon.

  • yield: Makes 8 ounces

Ingredients

  • 3/4 cup unsweetened shredded coconut (2 ounces)
  • 3/4 cup sugar
  • 2 tablespoons unsalted butter

Cook's Note

Store in an airtight container up to 1 week.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Evenly spread coconut on a rimmed baking sheet; toast, stirring occasionally, until golden brown and fragrant, about 5 minutes. Let cool completely. Remove coconut. Line the baking sheet with parchment paper, and evenly spread coconut into a rectangle, no larger than 8 by 9 inches, in the center of the sheet.

  2. Step 2

    Stir together 1/4 cup water and the sugar in a small saucepan over medium-high heat until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Boil syrup, swirling pan occasionally, until it turns medium amber, about 7 minutes; remove from heat. Gently stir in butter until melted.

  3. Step 3

    Slowly pour caramel over coconut to cover. Let stand until hardened, about 15 minutes. Remove from parchment. Break brittle into large pieces.

Source
Martha Stewart Living, August 2005

Reviews (1)

  • 3 Aug, 2013

    So simple, you don't have to worry about it. You don't need to stand over it stirring, just glance at it after a few minutes and as soon as it is golden brown remove from heat and pour over the coconut!