Coconut Cashew Brittle

1. 1

   Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside.

2. 2

   Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350u00b0 for 8-10 minutes or until golden brown, stirring occasionally.

3. 3

   In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300u00b0 (hard-crack stage).

4. 4

   Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared

5. 5

   . Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.