Coconut Cashew Brittle

• 2 tablespons plus 1 cup butter, divided
• 2 cups cashew halves
• 2 cups sweetened shredded coconut
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup plus 1 teaspoon water, divided
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons baking soda

1. Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside.
2. Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350u0b0 for 8-10 minutes or until golden brown, stirring occasionally.
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 300u0b0 (hard-crack stage).
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. . Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.

butter, cashew halves, coconut, sugar, light corn syrup, water, vanilla, baking soda

Taken from www.tasteofhome.com/recipes/coconut-cashew-brittle/ (may not work)