Ginger Coconut Brittle - Web (Thryveai).jpg
Ginger Coconut Brittle - Web (Thryveai).jpg
Ginger Coconut Brittle
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Recipe - Kahala MKT.
Ginger Coconut Brittle - Web (Thryveai).jpg
Ginger Coconut Brittle
000
Ingredients
Diced Fresh Coconut, 2 Cups
Golden Brown Sugar, 2 Cups
Freshly Grated Ginger, 2 Tablespoons
Pumpkin Spice, 1/2 Teaspoon
Salt, 1/2 Teaspoon
Water, 1/2 Cup
Directions

Ingredients

  • 2 cups 1/4" Diced Fresh Coconut
  • 2 cups Golden Brown Sugar
  • 2 tbsp Freshly Grated Ginger
  • 1/2 tsp Pumpkin Spice
  • 1/2 tsp Salt
  • 1/2 cup Water

 

Directions

  1. Prepare a baking sheet pan with non-stick spray or with a silicone mat and set aside.
  2. In a heavy-duty medium-sized sauce or non-stick pan, combine ingredients.
  3. Stir mixture over medium heat until sugar is completely dissolved.
  4. Attach a candy thermometer to the pan. Boil the mixture until it thickens and the temperature reaches 295F. Stir occasionally (about every 10 minutes).
  5. Remove pan from heat.
  6. While the mixture is still hot, pour about 2 tablespoons for each brittle piece and allow space between each piece onto the prepared baking sheet.
  7. Let the mixture stand until cool and firm.
0 minutes
Prep Time
0 minutes
Cook Time
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Servings

Shop Ingredients

Makes 0 servings
Diced Fresh Coconut, 2 Cups
Not Available
Golden Brown Sugar, 2 Cups
an image
C&H Pure Golden Brown Cane Sugar, 16 Ounce
Maika`i Member Price
$2.59 was $3.19$0.16/oz
Freshly Grated Ginger, 2 Tablespoons
an image
Ginger, Local , 0.4 Pound
Maika`i Member Price
$1.60 avg/ea was $1.96 avg/ea$3.99/lb
Pumpkin Spice, 1/2 Teaspoon
Not Available
Salt, 1/2 Teaspoon
an image
Morton Salt, 26 Ounce
$3.49$0.13/oz
Water, 1/2 Cup
an image
Crystal Geyser Alpine Spring Water, 1 Gallon
Maika`i Member Price
$2.99 was $3.29$2.99/gal

Directions

Ingredients

  • 2 cups 1/4" Diced Fresh Coconut
  • 2 cups Golden Brown Sugar
  • 2 tbsp Freshly Grated Ginger
  • 1/2 tsp Pumpkin Spice
  • 1/2 tsp Salt
  • 1/2 cup Water

 

Directions

  1. Prepare a baking sheet pan with non-stick spray or with a silicone mat and set aside.
  2. In a heavy-duty medium-sized sauce or non-stick pan, combine ingredients.
  3. Stir mixture over medium heat until sugar is completely dissolved.
  4. Attach a candy thermometer to the pan. Boil the mixture until it thickens and the temperature reaches 295F. Stir occasionally (about every 10 minutes).
  5. Remove pan from heat.
  6. While the mixture is still hot, pour about 2 tablespoons for each brittle piece and allow space between each piece onto the prepared baking sheet.
  7. Let the mixture stand until cool and firm.