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I love brittle candy! Anything crunchy and sweet with a hint of burnt sugar goodness is a definite wow factor in my book! So many of you loved my peanut brittle from last Christmas, and I don’t blame you – it’s amazing! Peco candy (I can’t figure out why it’s even named this, maybe peanuts and coconut smashed together in one word?) is very similar to peanut brittle, just with the addition of coconut flakes.
The coconut sounds like a small addition, but texturally and flavor-wise, it makes a huge difference. What really makes this recipe stand out is the air pockets that are created as the caramel mixture hardens. These spaces create the lightness that’s crucial to the addictiveness of the candy.
I can never decide whether I want to only make my grandma’s peanut brittle or this peco candy recipe, so I always tend to make both. To be honest, if I’m going to spend my time anywhere during the Christmas season, it’s probably going to be in the kitchen! And when there are some dirty dishes, what’s the harm in making more, right?!
My mom vividly remembers making this while she was growing up. Her mom (my grandma) would always start on the Christmas baking early, and Mom recalls this being one of the first things they’d make. Just like my Mom, I love this peco candy, especially at Christmas. My hope is you will as well!
I’m sure that some of you had a grandma who would whip up a batch of this delicious peco candy. If not, start a new tradition that will last for a few generations!
More Christmas Recipes
- Chocolate and peanut butter fudge
- Caramel nut Crispix
- Peppermint marshmallows
- Brownie thins
- Peppermint white hot chocolate
- Cranberry orange bread
- White chocolate peppermint popcorn
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Peco Candy
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 tbsp unsalted butter
- 2 cups raw peanuts
- 1 tsp vanilla extract
- 1 ¼ tsp baking soda
- 2 cups unsweetened flaked coconut
Instructions
- Combine sugar, corn syrup, and water in a large saucepan (4-5 quart) with a heavy bottom.2 cups granulated sugar, 1 cup light corn syrup, ½ cup water
- Stir over medium-high heat until sugar dissolves. Then increase to high heat and bring to boil until thermometer reaches 250°F.
- Add butter and peanuts. Continually stir to ensure the peanuts do not scorch.2 tbsp unsalted butter, 2 cups raw peanuts
- Bring the temperature up to 300°F.
- Once at 300°F, immediately remove from stove and add vanilla extract and baking soda. Mix together slightly then add coconut.1 tsp vanilla extract, 1 ¼ tsp baking soda, 2 cups unsweetened flaked coconut
- Stir until combined and pour into greased jelly roll size baking sheet. Do not spread or smooth out the brittle; let is spread on its own.
- Let cool completely, then crack and break into pieces.
Video
Notes
- When working with candy and high temperatures, it’s best to have all ingredients pre-measured and prepared because timing is key!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I have always loved PECO and am so glad to have found this recipe. It turned out perfectly and making it was easy!
Would it be possible to use 1 cup of granulated sugar and 1 cup brown sugar? I’m in the process of making some.
I haven’t tested the recipe that way. Brown sugar has molasses in it, which will add additional moisture to the candy, possibly changing times and the outcome.
Peco candy (brittle) is a childhood favorite. This recipe is spot on. I make it throughout the year.
Why is your recipe for Pecorino candy (1 cup water) different than your Christmas book I just got? It says 1/2 cup of water? I tried it that way because I’ve made your grandma’s peanut butter and it cost for half a cup well this was so thick that it didn’t work with the half a cup, so which one is correct
Hello! I updated the recipe for the magazine to 1/2 cup. Either way, the water cooks off during the first boiling period and once all the water is evaporated the temperature starts to rise as needed. One cup or one half cup will not make a difference in the resulting candy. As to why yours seems thick it could be that it needed to be slightly spread after it was poured into the pan. Also make sure the baking soda is evenly mixed into the brittle so it activates before pouring into the pan.
I made this yesterday and it is just about all gone. It came out perfect. I mixed some roasted salted peanuts with the raw. This will definitely be one of the candies I make during the holidays.
Kaleb, my husband has been making this recipe for the neighbors for the past couple of years. They love it and so do we. He has substituted cashews before too. Soooo good. Thank you for a foolproof brittle recipe.
This was a staple candy bar in Texas in the 50s when I grew up. The coconut used was the wide flake, like chipped coconut. I believe I’ve seen that at Whole Foods. I’ll have to look. Would love to make this and try to reproduce my childhood memory of it!
My husband and I love this candy but we can’t find it anymore. I will be trying this recipe. Thanks
Hi, I enjoyed watching your video making this Peco candy. However, I am wondering if you have a microwave version of the same recipe. I would love to have a microwave version of this Peco Candy. Because it is a lot faster to make. And it is hard for me to stand for a longer period of time. Microwaving does cut time down. Please and thank you in advance.Merry Christmas to you and your family.