Coconut Brittle
Preparation time: 35 minutes plus about 30 minutes to cool
Yield: 3-1/2 pounds (serves about 10)
1/4 cup plus 1 tablespoon butter
2 cups granulated sugar
1 cup light corn syrup
1 cup water
2 cups Spanish peanuts
1 tablespoon baking soda
1 teaspoon salt
3 cups medium-shred coconut, unsweetened
1. Use 1/4 cup of butter to coat two cookie sheets and set aside.
2. Combine the sugar, corn syrup, water, and peanuts in a heavy 5-quart saucepan and cook over medium heat, occasionally stirring with a metal spoon with a plastic handle until the batch comes to a boil (in about 15 to 16 minutes). Place the lid on the saucepan for 1 minute to allow the sides to wash down and dissolve the sugar crystals; remove the lid, and clip a candy thermometer to the side of the pan, being sure that the thermometer tip doesn't touch the bottom of the pan.
3. Continue cooking over high heat until the batch reaches 295 degrees F and remove from heat. Add the baking soda, salt, and remaining butter and stir well. Then stir in the coconut.
4. Pour the brittle onto the buttered cookie sheets and, while the batch is still warm, stretch the brittle with gloved hands or using forks. Allow the batch to cool for at least 30 to 35 minutes.
5. When the batch is cool, break the brittle by hand into medium pieces. Store the brittle immediately in freezer bags to prevent stickiness because it absorbs moisture.
Per serving: Calories 549 (From Fat 254); Fat 28g (Saturated 13g); Cholesterol 15mg; Sodium 662mg; Carbohydrate 73g (Dietary Fiber 5g); Protein 9g.
