Pecan Almond Coconut Granola Brittle

Pecan Almond Coconut Granola Brittle

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Did you ever think you would eat a granola brittle? I never did; until Jessica, President and Founder of Jessica’s Natural Foods sent me many packages (different flavors) of her amazing No Transfat, No cholesterol, Non GMO Verified Granola. I looked at the bag of Pecan Almond Granola and somehow turning it into a brittle popped into my head. Personally, I’m not a granola nosher; but when I tasted Jessica’s granola, I changed my mind. It is delicious and crunchy on its own; but my job was to come up with something different. I decided to treat it in a totally non-granola manner and turn it into candy! Here’s how.

Prep time: 20 minutes

Pecan-Almond-Coconut Brittle

By Gloria Kobrin Published: June 6, 2016


    • 12 ounces Jessica's Pecan Almond Granola
    • 3/4 cup light corn syrup
    • 1 1/2 cups sugar
    • 3 tablespoons cold water
    • 3 tablespoons non-dairy margarine
    • 1 teaspoon baking soda
    • 1-2 teaspoons sea salt


    • food processor steel knife inserted
    • 6 cup saucepan with cover
    • wooden spoon
    • pastry brush
    • candy thermometer
    • jellyroll pan lined with baking parchment


    1. Pour granola into processor bowl. Pulse until all the larger pieces are minced. Watch carefully-you don't want to turn it into all crumbs.
    2. Mix corn syrup, sugar and water in saucepan. Heat over medium flame until the mixture starts to boil. Cover saucepan and boil for three minutes. Watch the clock! One minute too much and it could burn. Carefully, remove cover and brush the inside of the pan with water-bringing all the sugar crystals into the mixture. Now, place the candy thermometer inside the pot. It probably won't be covered by three inches of liquid but it will work just the same. Heat the syrup until it registers 280° F. Remove pot from the heat. Remove thermometer and set aside on a small piece of baking parchment. Add margarine and stir until it has completely melted. Turn the flame back on, replace thermometer and cook over a medium flame until it registers 300°F. The mixture will look very foamy. Remove from heat again. Quickly stir in baking soda and granola. Scrape brittle onto parchment lined jelly roll pan. Spread it quickly with the back of a wooden spoon. Sprinkle with sea salt. Cool completely. Break into small pieces. Enjoy!