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Do you think I can replace butter with coconut oil in a brittle recipe?

Or is the protein and water in the butter also playing a major role?

stagneskitchen
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HalfPint
HalfPintDecember 12, 2013
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.
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