Coconut-Peanut Brittle

Recipe Ingredients

1/2 cup	118ml	Water
1 cup	328g / 11oz	Corn syrup
2 cups	396g / 13oz	Sugar
2 lbs	908g / 32oz	Spanish peanuts - (raw)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Soda
1/2 lb	227g / 8oz	Coconut

Recipe Instructions

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 temperature reaches 290F. 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.

Source:
the California Culinary Academy

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