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Whip Cream Pecan Coconut Brittle Recipe

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This recipe for Whip Cream Pecan Coconut Brittle, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robyn Anderson
Added: Thursday, May 8, 2008


4 c. pecan pieces Or mixed nuts
4 c. Coconut Ribbon (buy at Western Nut)
c/ whipping cream
c/ light corn syrup
c. water
1 c. sugar
c. butter (1 stick)
tsp. Salt
tsp. Baking soda
tsp vanilla

Place nuts & coconut in oven on warm until mixed with brittle mixture. Combine: whipping cream, light corn syrup, water & sugar. Boil and stir until thermometer reaches 295 degrees. Stir in c. butter (1 stick), cook to 280 degrees or soft
crack. Remove from heat and add tsp. salt,
tsp. baking soda & tsp vanilla, stirring all the time. Add warmed nuts and coconut.
Stir until well coated, then pour onto a buttered cookie sheet. Spread or flatten it quickly.
Break into pieces when cold. Store in baggie or covered Tupperware.




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