Coconut Peanut brittle

 2 cups sugar
1 cup light corn syrup
1/2 cup water
 1 cup butter
2 cups  Raw Peanuts
 1 tsp. baking soda
 2 cups  Raw Chip Coconut

Combine sugar, light corn syrup and water in a 3 quart saucepan. Bring mixture to a boil, then add butter.
 Stir frequently until mixture reaches 230º (using a candy thermometer). Add raw peanuts and continue stirring until the temperature reaches 305º. Quickly remove from heat and quickly stir in baking soda. Mix well and add raw coconut. Mix well and pour into two well-greased sheet pans. As it cools, stretch it thin by lifting and pulling from edges using 2 forks. Let cook and then break into pieces.  Makes 2 1/2 lbs.

**The recipe can be cut in half. Make sure your candy thermometer is accurate. To do so bring water to a boil, the thermometer should read 212º, if not, make adjustments in your reading.