Coconut Brittle

Directions

1. 1
   Butter 2 large baking sheets. Set aside.
2. 2
   In a 3-quart sauce pan, combine sugar, corn syrup, water and butter. Cook and stir over medium heat until mixture reaches 275°F on a candy thermometer (soft crack stage).
3. 3
   Stir in nuts and continue cooking until mixture reaches 295°F (hard crack stage) on a candy thermometer. It could take up to 30 minutes.
4. 4
   Remove pan from the heat, add baking soda, stir to combine.
5. 5
   Immediately pour onto prepared baking sheets. While hot, sprinkle with coconut. Cool completely, break into pieces and store tightly covered for up to 1 month. Makes approximately 2 pounds.
6. 6
   Note: I listed this as intermediate because it requires the use of a candy thermometer, which for me can be intimidating.