Coconut Peanut Brittle
1/2 cup water
1 cup corn syrup
2 cups granulated sugar
2 pounds Spanish
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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