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 275�F. Add butter, vanilla and nuts. Cook, stirring constantly, until thermometer reaches 300�F. 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.