Macadamia Coconut Brittle

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 tablespoons butter
1 teaspoon vanilla
1 cup coarse chopped macadamia nuts
1/2 teaspoon baking soda
1/2 cup coconut

Butter cookie sheet (with sides) and large saucepan.

In buttered saucepan, combine sugar, corn syrup and water; mix well. Bring to a boil, stirring constantly.

Cook until candy thermometer registers 275ºF. Add butter, vanilla and nuts. Cook, stirring constantly, until thermometer reaches 300ºF. Remove from heat.

Add baking soda and mix well. Stir in coconut.

Quickly pour mixture into buttered cookie sheet; spread very thinly. Cool for 30 minutes or until completely cooled. (After 5-10 minutes of cooling, brittle can be stretched thinner with 2 forks.)

Break into pieces. Makes 1 pound.