Coconut Cashew Brittle
2 cups sugar
1 cup light corn syrup
2 TBSP butter
1/2 cup water
2 tsp vanilla extract (or 1 each vanilla & coconut)
2 tsp baking soda
2 cups shredded coconut
2 cups unsalted roasted cashews
Butter two 15x10x1 pans and set aside. Combine cashews & coconut and spread on another large pan and bake for 8-10 minutes at 350, toasting coconut, but taking care to not let the coconut burn. In a large heavy saucepan, combine the sugar, corn syrup, and water. Cook over medium-high heat until mixture boils, stirring constantly. Add the butter and stir until it is melted. Then cook, without stirring, until mixture reaches 300 degrees. Remove from heat, and quickly stir in baking soda, extract(s), cashews, & coconut. Pour half of mixture into each pan and very quickly flatten with a buttered spatula until 1/4 inch thickness. Cool completely, then break into pieces. Store in airtight container.
