Ingredients
- 2 cups sugar
- 2/3 cup water
- 2 Tbsp. butter
- 2/3 cup peanuts, blanched, roasted
- 1/3 cup light corn syrup
- 1/4 tsp. salt
- 1 cup coconut, shredded
Directions
Combine sugar, syrup and water. Place over low heat, stirring until sugar is dissolved. Cook without stirring to 265 degrees F, which is hard ball stage. Add butter; continue cooking to 300 degrees F , which is brittle. Meanwhile, toast coconut lightly in the oven. Remove syrup from heat; add coconut. Stir only enough to distribute evenly throughout the mixture. Pour int a thin sheet on lightly oiled slab or inverted tray. When cool enough to handle, the brittle may be grasped at the edges and stretched into a very thin sheet. When cold, break into irregular pieces. This recipe makes about 1 pound. Add nuts at the same time as the coconut. Variation: Omit coconut and quickly stir in 2 sq. melted, unsweetened chocolate and 1 cup chopped nuts).
By Robin from Washington, Ia
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