1/2 c  Water
1 c  Corn syrup
2 c  Sugar
2 lb Spanish peanuts (raw)
1 ts Salt
1 ts Soda
1/2 lb Coconut

Combine water, corn syrup, sugar, peanuts and salt in
a heavy 4-quart saucepan. Put in the candy thermometer
and cook over high heat. Stir frequently until
temoerature reaches 290 degrees. Remove from heat and
add the soda. Stir thoroughly, then gradually stir in
coconut. Stretch with well buttered forks on a well
buttered surface such as cookie sheets. To stretch,
spoon out into piles and gently pull apart.