Chop Suey Candy

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#18

serves/makes:

ready in:
under 30 minutes

ingredients

2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
6 ounces peco flakes (wide coconut flakes)

directions

Combine first 3 ingredients in a very heavy kettle and cook until dissolved. Add salt and peanuts, stirring occasionally, to hard crack stage (294 degrees F).

Remove from heat and add butter, vanilla and soda. Stir and add raw coconut. Pour onto the buttered cookie sheet, stretch out while its warm.