Coconut-peanut brittle

Yield: 1 servings

Measure Ingredient
½ cup Water
2 cups Sugar
1 teaspoon Salt
½ pounds Coconut
1 cup Corn syrup
2 pounds Spanish peanuts (raw)
1 teaspoon Soda

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.

Submitted By KEN SMALL On 01-18-95

Similar recipes