COCONUT BRITTLE

1 cup dark brown sugar, firmly packed
1 cup light corn syrup
1 tbsp butter or margarine, (plus extra for cookie sheet)
1 tsp cider or white vinegar
1 1/2 cups grated coconut

Stir together the brown sugar, corn syrup, butter and vinegar in a 2 quart saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar dissolves.

Cover tightly and cook about 2 to 3 minutes, or until all sugar crystals have melted down from the sides of the pan.

Uncover and cook without stirring until the mixture reaches the hard ball stage, 300 degrees F on the candy thermometer.

Generously butter a cookie sheet with sides. Remove saucepan from heat and carefully stir in the coconut. Spread mixture evenly onto prepared cookie sheet and let cool completely.

Break into pieces and store in an airtight container.

Makes about 1 pound or 24 servings
Source: Dallas Morning News; October 16, 1996