Coconut-Cashew Brittle

• 2 c. sugar
• 1 c. white Karo syrup
• 1/2 c. water
• 1 Tbsp. butter
• 2 c. raw cashew bits
• 1/2 c. large flaked coconut
• 1 tsp. vanilla
• 1 tsp. soda

1. Combine sugar, Karo syrup, water and butter in 2-quart glass container; microwave on full power for 17 to 18 minutes, until mixture reaches 270u0b0 (hard-ball stage).
2. Remove from oven and add the raw cashew bits.
3. Return to oven and cook 5 to 6 minutes longer, until mixture reaches 300u0b0 (brittle stage).
4. Stir in coconut, vanilla and soda.
5. This temperature is very important as the brittle will remain sticky if this temperature is not reached. Pour onto buttered platter, working quickly.
6. Cool partially by lifting edges with spatula so mixture won't stick.
7. When firm, but still warm, turn over.
8. Pull as thin as desired at this point. When cool, break into pieces and store in airtight container. Makes 2 pounds.

sugar, white karo syrup, water, butter, cashew bits, coconut, vanilla, soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=2017 (may not work)