Spiced Fresh Ginger, Coconut & Lime Toffee Brittle

Prep:15minCook:30min

Combining butter and coconut oil keeps the natural emulsifiers from dairy while adding coconut fragrance, while milk introduces slight dairy solids that deepen the caramel flavors.

Updated at: Sat, 26 Sep 2026 01:19:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

118

High

Nutrition per serving

Calories2536.6 kcal (127%)

Total Fat201.2 g (287%)

Carbs197.5 g (76%)

Sugars194.6 g (216%)

Protein2.8 g (6%)

Sodium1094 mg (55%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

½ cupunsalted butter

cubed

½ cupCoconut oil

virgin for coconut flavor, or refined for neutral

2 inchFresh ginger root

piece, peeled and thinly sliced

½ cupGranulated white sugar

½ cupCoconut sugar

3 TbspWhole milk

or heavy cream

½ tspFine salt

1 Tbspfresh lime zest

Finely grated

¼ tspBaking soda

optional, for a lighter crunch

Instructions

Infuse and Brown the Fat Base:

Step 1

In a small saucepan, combine the butter, coconut oil, and sliced fresh ginger. Simmer over low heat for 10–12 minutes until the butter solids turn lightly golden and aromatic. Remove from heat, strain out the ginger slices completely, and measure the liquid mixture to confirm it equals 1 cup total.

Sauce Pan

unsalted butter½ cup

Coconut oil½ cup

Fresh ginger root2 inch

Step 2

Line a 9x13-inch rimmed baking sheet with parchment paper or a silicone baking mat.

Baking sheet

Parchment paper

Step 3

Transfer the warm ginger-infused fat mixture into a heavy-bottomed saucepan. Add the white sugar, coconut sugar, milk, and salt.

Sauce Pan

Granulated white sugar½ cup

Coconut sugar½ cup

Whole milk3 Tbsp

Fine salt½ tsp

Melt and Dissolve:

Step 4

Place the saucepan over medium heat. Stir constantly with a heatproof spatula until the sugars dissolve completely and the liquid comes to a smooth simmer.

Spatula

Boil to Hard Crack Stage:

Step 5

Attach a candy thermometer to the side of the pan. Cook over medium heat, stirring frequently. Watch the thermometer carefully as coconut sugar darkens quickly—pull the mixture right when it reaches 295° - 300° F

Thermometer

Add Lime Zest & Finish:

Step 6

Immediately remove the pan from heat. Quickly fold in the lime zest (and the baking soda, if using—the mixture will foam slightly).

fresh lime zest1 Tbsp

Baking soda¼ tsp

Pour and Cool:

Step 7

Pour immediately onto the prepared baking sheet and spread thin with an offset spatula. Allow it to cool completely at room temperature for roughly 1 hour until rock-hard. Break into pieces.

Baking sheet

Spatula