Coconut Brittle

Butter 2 large baking sheets. Set aside.

In a 3-quart sauce pan, combine sugar, corn syrup, water and butter. Cook and stir over medium heat until mixture reaches 275ºF on a candy thermometer (soft crack stage).

Stir in nuts and continue cooking until mixture reaches 295ºF (hard crack stage) on a candy thermometer. It could take up to 30 minutes.

Remove pan from the heat, add baking soda, stir to combine.

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.

Note: I listed this as intermediate because it requires the use of a candy thermometer, which for me can be intimidating.