Tuesday, December 29, 2009

Toasted Chocolate Coconut Brittle

1 c toasted shredded coconut (to toast, spread on a cookie sheet and stick in the oven at 350 degrees until it is browned a bit and getting fragrant)
1 c sugar
1/2 c syrup (like corn syrup, maple syrup or fruit sweet)
dash salt
1 t butter
1 t vanilla
1 t baking soda

Put the coconut, sugar, syrup and salt in a microwave proof bowl (I know, I rarely use the microwave, but I haven't taken the time to convert this to stovetop. I will one of these days and will update the post when I do). Microwave on high (on newer, higher powered microwaves this ends up being at 70% strength or you will ruin the brittle) for 4 minutes. Take it out and stir and do another 4.
Take out and add the butter and vanilla. Stir them in and cook another 2 minutes.
Take out and add the soda. Stir in completely and very quickly as this sets up FAST, pour and spread evenly on a greased or silicone lined cookie sheet. Sprinkle on chocolate chips, which should melt into the brittle. Wait for the brittle to cool completely, then break into pieces. Not recommended for those who wear dentures :)

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