Yield: 1 Servings
Categories: Candies, Christmas
1/2 c Water 1 c Corn syrup 2 c Sugar 2 lb Spanish peanuts (raw) 1 ts Salt 1 ts Soda 1/2 lb Coconut Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart.