Cashew Brittle
1 cup light corn syrup

1 cup water

2 ½ cups sugar

3 cups cashews

3 cups ribbon coconut

½ teaspoon salt

Set aside a Silpat mat. In a heavy 4-quart saucepan, combine syrup, water and sugar. Place over high heat and stir occasionally until mixture comes to a boil. Wash down sides of pan if sugar crystals are present. Cook syrup to 232⁰F (this temperature is at sea level. I cook mine 12 degrees less). Add nuts and stir constantly until syrup turns a light-brown color and the temperature reaches 287⁰F (at sea level). Remove from heat and stir in coconut and salt. Mix until coconut is well-coated with syrup and mixture is golden-brown. Pour onto mat. Immediately use two forks (careful not to scratch sil pat mat) to separate brittle into fairly large pieces. This candy improves with aging.