Here's a great recipe to go along with Gold Canyon's new Coconut Pecan Brittle candle.
1 cup flaked coconut
1 cup pecans (chopped or whole)
2 cups sugar
1 teaspoon salt
1/2 cup water
1 cup light corn syrup
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
2 teaspooons baking soda
Bake coconut at 350* until lightly browned. Mix with pecans in bowl. Turn oven off and place two greased pans inside. In saucepan, mix sugar, salt and water until boiling and sugar is dissolved. Stir in corn syrup and return to a boil. Mix in coconut mixture. Stirring frequently, bring to 300*, and remove from heat. Immediately stir in vanilla and butter. Stir in baking soda. Immediately pour onto warm pans and spread. Cool completely, break and serve.