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).
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