3 c. sugar
1 3/4 c. light corn syrup
1 c. water
2 tbsp. butter
3/4 tbsp. baking soda
1 tbsp. salt
1 3/4 c. salted peanuts, roasted
4 c. raw chip coconut

Cook sugar, corn syrup and water to 295 degrees. Remove from heat, add butter stirring until melted. Stir in soda and salt, blending well. Quickly stir in peanuts and coconut chips. Turn out on a buttered marble slab or well greased cookie sheet. Spread as thinly as possible. Turn over after a few minutes. Let cool completely and break into small pieces. Store in tightly covered container. Makes about 40 pieces. P.S. Has good buttery flavor. Try to spread fast so it won't be thick.