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.