Recipe for cooking coconut peanut brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Coconut Peanut Brittle

1/2 c. water
1 c. corn syrup
2 c. sugar
2 lb. Spanish peanuts (raw)
1 tsp. salt
1 tsp. baking soda
1/2 lb. coconut

Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-qt. 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 baking sheets. To stretch, spoon out into piles and gently pull apart.