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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 that would whip up a batch of this delicious peco candy. If not, start a new tradition that will last for a few generations!
Watch how to make this peco candy recipe:
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- 2 cups white granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 tbsp unsalted butter
- 2 cups raw peanuts
- 1 tsp vanilla extract
- 1 ¼ tsp baking soda
- 2 cups unsweetened flaked coconut
- Combine, sugar, corn syrup and water in a large saucepan (4-5 quart) with a heavy bottom.
- 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.
- Bring the temperature up to 300°F.
- Once at 300°F, immediately remove from stove and add vanilla and baking soda. Mix together slightly then add 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.
- When working with candy and high temperatures, it’s best to have all ingredients pre-measured and prepared because timing is key!