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?
Recommended by Food52
Or is the protein and water in the butter also playing a major role?
1 Comment
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.