IT'S TOMATO WEEK ON FOOD52! CELEBRATE ACCORDINGLY »
🔕 🔔
Loading…

My Basket ()

All questions

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?

asked by stagneskitchen over 2 years ago
B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 2 years ago

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.