Coconut Brittle

• 2 cups White Sugar
• 1 cup Corn Syrup
• 1/2 cups Water
• 1/4 cups Butter
• 2 cups Raw Hazelnuts
• 1-1/2 teaspoon Baking Soda
• Coconut Flakes, For Sprinkling

1. Butter 2 large baking sheets. Set aside.
2. In a 3-quart sauce pan, combine sugar, corn syrup, water and butter. Cook and stir over medium heat until mixture reaches 275u0b0F on a candy thermometer (soft crack stage).
3. Stir in nuts and continue cooking until mixture reaches 295u0b0F (hard crack stage) on a candy thermometer. It could take up to 30 minutes.
4. Remove pan from the heat, add baking soda, stir to combine.
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. Note: I listed this as intermediate because it requires the use of a candy thermometer, which for me can be intimidating.

white sugar, syrup, water, ubc, hazelnuts, baking soda, coconut flakes

Taken from tastykitchen.com/recipes/desserts/coconut-brittle/ (may not work)