Ingredients
2 tablespons plus 1 cup butter, divided2 cups cashew halves2 cups sweetened shredded coconut2 cups sugar1 cup light corn syrup1/2 cup plus 1 teaspoon water, divided2 teaspoons vanilla extract1-1/2 teaspoons baking soda
Preparation
Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside.
Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally.
In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
