2 c. sugar
2-3 tbsp. butter
1/2 c. light corn syrup
2 c. peanuts
1 c. shredded coconut
1/8 tsp. baking soda
1/8 tsp. salt
1/2 c. water

Put sugar, corn syrup, and water into saucepan. Cook, stirring only until sugar is dissolved. Continue cooking until sugar begins to turn light brown (300 degrees by candy thermometer). Remove from heat. Add salt, soda, butter, and stir as little as possible, only to mix well (too much stirring will cause sugaring). Pour over warm nuts on greased slab or bottom of inverted pan. Do not scrape saucepan, this may cause sugaring. Pour into very thin sheets, smooth out with spatula or knife blade. After half minute, take hold of edges of sheet, pull brittle as thin as possible, breaking into irregular pieces, after brittle is cool.