Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
Servings:
48
Yield:
about 48 pieces or 1-1/2 pounds
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter two large baking sheets; set baking sheets aside. Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, light corn syrup, shredded orange peel, orange juice, and the 2 tablespoons butter. Cook over medium-high heat to boiling, stirring constantly with a wooden soon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of saucepan. Carefully clip the candy thermometer to side of saucepan.

    Advertisement
Instructions Checklist
  • Cook over medium-low heat, stirring frequently, until thermometer registers 295 degree F, hard-crack stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching hard-crack stage should take about 25 minutes.

Instructions Checklist
  • Remove saucepan from heat; remove candy thermometer from saucepan. Quickly sprinkle the sifted baking soda over the mixture, stirring constantly. Immediately pour mixture onto prepared baking sheets; sprinkle with coconut.

Instructions Checklist
  • If desired, stretch the candy by using two forks to lift and pull the candy as it cools. Pull gently to avoid tearing the candy. Cool completely. Break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/2 pounds.

Tips

Up to 1 month ahead prepare brittle. Store in a cool dry place in a tightly covered container.

Nutrition Facts

63 calories; total fat 1g; saturated fat 2g; cholesterol 1mg; sodium 53mg; carbohydrates 14g; fiber 0g; protein 0g; vitamin a 0IU; vitamin c 1mg; calcium 0mg; iron 0mg.
Advertisement

Reviews

Advertisement