Or is the protein and water in the butter also playing a major role?
HalfPint is a trusted home cook.
I've never tried it, but theoretically, it should be fine. Coconut oil has a smoke point of 350F, so making brittle was require the mixture to go up to 300-310F, the hard crack stage. The major player is the sugar. Cooking it to the hard crack stage is essentially driving off the water.
When life hands you lemons, make sparkling rhubarb lemonade.
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