Coconut-Peanut Brittle
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1 servings
1/2 c Water
1 c Corn syrup
2 c Sugar
2 lb Spanish peanuts (raw)
1 ts Salt
1 ts Soda
1/2 lb 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. Stir
frequently until temoerature reaches 290 degrees. Remove from heat
and add the 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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