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There is nothing which so certifies the genuineness of a man’s faith as his patience and his patient endurance, his keeping on steadily in spite of everything.
Martyn Lloyd-Jones
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
ts
Salt
1
ts
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
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