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Toasted Coconut Pecan Brittle

If you’re looking for a quick and delicious treat to serve your family or guests, this is the post for you. Keep reading to discover the most amazing Toasted Coconut Pecan Brittle ever! 

Coconut and Pecans. . .in Brittle? 

Yes, please! And in this Short and Sweet post I plan to share my personal recipe with you. It’s so easy you can make it and serve it within minutes! And best of all it starts with just a few easy ingredients. 

If you’ve made my peanut brittle recipe, you know how easy it is. This recipe adds just one more step to the process for a completely different flavor profile. 

Coconut-Pecan Brittle Ingredients

You’ll find a full printable recipe card at the bottom of this post but here s a look at what you’ll need. 

  • 1 cup granulated sugar
  • 1/2 cup white corn syrup
  • 1/2 cup sweetened coconut flakes, toasted
  • 1/2 cup chopped pecans, toasted
  • 1 tablespoon butter
  • 1 teaspoon coconut extract
  • 1 teaspoon baking soda

That’s it! Just a few simple ingredients!

How to Make Toasted Coconut Pecan Brittle

This comes together so easily! 

Prep a baking sheet with a piece of parchment paper. Coat lightly in butter. (I use a butter spray.) 

Start by toasting your coconut and pecans in a dry skilled over low heat. It only takes a few minutes, stirring frequently. (Don’t let it burn!) Set aside to cool. 

Place sugar and corn syrup in a microwave safe bowl. Pyrex (or similar) is best. I tried this in a plastic bowl and ended up with a melted mess in my microwave! 

Cook for two minutes on high in microwave. Stir well. 

Cool for another two minutes. Stir well. 

Cook for another two minutes. Stir well. 

Add toasted coconut and pecans. Mix together. 

Cook for another two minutes. 

Now add the butter and coconut extract, mixing well. 

Finally, add the baking soda. Mix well. 

Spread onto the prepared baking sheet. 

Use a buttered spoon to spread it out. You don’t want it to be thick or it will be hard to chew (and a choking hazard). 

Allow to sit for several minutes until cooled. Break into pieces and serve! 

That’s it! Enjoy your delicious coco-nutty treat!

You can store leftovers (if you have any) in an airtight container. They will stay good for a week or longer. 

That’s it for this post, friends! I hope you enjoyed this delicious brittle recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

See this recipe at  

About the Baker

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page. 

Toasted Coconut Pecan Brittle

Toasted Coconut Pecan Brittle

Yield: 8
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 15 minutes
Total Time: 33 minutes

Toasted Coconut Pecan Brittle from Out of the Box Baking.com

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup white corn syrup
  • 1/2 cup sweetened coconut flakes, toasted
  • 1/2 cup chopped pecans, toasted
  • 1 tablespoon butter
  • 1 teaspoon coconut extract
  • 1 teaspoon baking soda

Instructions

    Prep a baking sheet with a piece of parchment paper. Coat lightly in butter. (I use a butter spray.)

    Start by toasting your coconut and pecans in a dry skilled over low heat. It only takes a few minutes, stirring frequently. (Don’t let it burn!) Set aside to cool.

    Place sugar and corn syrup in a microwave safe bowl. Pyrex (or similar) is best. I tried this in a plastic bowl and ended up with a melted mess in my microwave!

    Cook for two minutes on high in microwave. Stir well.

    Cool for another two minutes. Stir well.

    Cook for another two minutes. Stir well.

    Add toasted coconut and pecans. Mix together.

    Cook for another two minutes.

    Now add the butter and coconut extract, mixing well.

    Finally, add the baking soda. Mix well.

    Spread onto the prepared baking sheet.

    Use a buttered spoon to spread it out. You don’t want it to be thick or it will be hard to chew (and a choking hazard).

    Allow to sit for several minutes until cooled.

    Break into pieces and serve!

    That’s it! Enjoy your delicious coco-nutty treat!

    You can store leftovers (if you have any) in an airtight container. They will stay good for a week or longer.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 198mgCarbohydrates: 45gFiber: 1gSugar: 44gProtein: 1g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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