Toasted Coconut Pecan Brittle



Butter for greasing pan
1 cup flaked coconut
1 cup coarsely chopped pecans
2 cups granulated sugar
1 teaspoon salt
1/2 cup water
1 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon coconut flavoring, or more vanilla
2 tablespoons unsalted butter
2 teaspoons baking soda

1. Generously butter a 17x13-inch jelly roll pan or two 15x10-inch jelly roll pans; set aside.
Toast Coconut:
Preheat the oven to 350°. Spread the coconut out in a single layer on an ungreased baking sheet. Bake for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; add chopped pecans and set aside. Turn the oven off and put the buttered pan(s) in to keep warm.
2. Combine the sugar, salt, and water in a medium saucepan over high heat. Stir with a wooden spoon until sugar is dissolved and the mixture is boiling. Stir in the corn syrup. Continue boiling, without stirring, to 280°. Add the pecans and toasted coconut and continue boiling, stirring frequently, to 300°. Take the warm pan(s) out of the oven and put on a rack just before the mixture reaches 300°.
3. Remove the mixture from heat and quickly stir in the vanilla and butter. Stir in baking soda, blending well. Immediately pour onto the warm pan(s). Using pot holders or wearing oven gloves, shift the pan from side to side and tilt to spread the candy while it's still hot. Cool completely and break into pieces.

Makes about 1 1/2 pounds.

Southern Food