Coconut Peanut Brittle
- 1/2 cup water
- 1 cup corn syrup
- 2 cups granulated sugar
- 2 pounds Spanish peanuts (raw)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 pound coconut
- Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan.
Put in the candy thermometer and cook over high heat, stirring frequently until
temperature reaches 290 degrees F.
- Remove from heat and add the baking soda. Stir thoroughly, then gradually
stir in coconut.
- Stretch with well-buttered forks on a well buttered surface
such as cookie sheets. To stretch, spoon out into piles and gently pull apart.
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