Coconut Brittle

I was starting to get worried. I was having a problem getting into the Christmas spirit. I will be honest, it kind of left me out of sorts. I just completed a baking marathon and feel much more in the Christmas spirit. There is no better therapy for me than chopping stirring and mixing to get me back on track. Not only is it therapeutic, but my waistline is expanding also. Tis the season you know.

I have resigned myself to do the best I can, to eat healthy this holiday season. I have found it hard to resist temptation. I have decided to get back on track when the holidays are over. No use stressing over it. This year I am going to greet my weight gain with wreckless abandon. I will like everyone else make resolutions in the new year to get back on track. Until then, pass the Christmas cookies.
Got Milk?
Somethings things never change.

Coconut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter
2 cups raw hazelnuts
1 1/2 teaspoons baking soda
Directions
Butter two large baking sheets. Set aside. In a three quart sauce pan combine sugar, corn syrup, water and butter. Cook and stir over medium heat until mixture reaches 275 degrees on a candy thermometer. (soft crack stage) Stir in nuts and continue cooking until mixture reaches 295 degrees (hard crack stage) on a candy thermometer.
Remove pan from the heat, add baking soda, stir to combine. Immediately pour onto prepared baking sheets. While hot sprinkle with coconut. Cool completely, break into pieces and store tightly covered for up to 1 month. Makes approximately 2 pounds.
Peace be with you,
Veronica