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Grandma’s Oatmeal Brittle!

May 22, 2013

1 stick butter, melted (I used salted)
1 tablespoon light corn syrup, Karo
1/2 cup light brown sugar, packed,
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
1 3/4 cups oats (I used whole grain)
1/3 cup shredded or angel flake coconut
1/2 cup finely chopped pecans

Preheat oven to 325 degrees F. Line a 13×18 inch heavy duty rimmed baking pan with nonstick foil or parchment paper. In a large bowl, stir together the butter, corn syrup, sugar, salt, vanilla and baking powder. Add the oats and coconut and stir until thoroughly mixed. Spread the mixture as thinly as you can across the baking sheet to the edges. Set in preheated oven and bake for about 20 minutes or until edges are browned. Let cool completely on a wire rack. When cool, the cookie should be perfectly crisp. Break it into pieces.

Gulf Coast Gram

oatmeal brittle

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