COCONUT PEANUT BRITTLE

* 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.