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Coconut-peanut Brittle

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CATEGORY CUISINE TAG YIELD
Grains Spanish Candies, Christmas 1 Servings

INGREDIENTS

1/2 c Water
1 c Corn syrup
2 c Sugar
2 lb Spanish peanuts, raw
1 t Salt
1 t Soda
1/2 lb Coconut

INSTRUCTIONS

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.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“If you want to be a leader, you must serve.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8718
Calories From Fat: 4302
Total Fat: 514.1g
Cholesterol: 0mg
Sodium: 4649mg
Potassium: 7581.4mg
Carbohydrates: 922.9g
Fiber: 108.6g
Sugar: 744.3g
Protein: 244.3g


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