Coconut Brittle

2 cups sugar
1/3 cup light corn syrup
2/3 cup water
¼ teaspoon salt
2 tablespoons butter
1 cup shredded coconut

1. Lightly oil a slab or inverted tray.  Toast coconut lightly in oven.
2. Combine sugar, water, and corn syrup.  Place over low heat, stirring until sugar is dissolved.
3. Cook without stirring to 265 degrees or to the hard ball stage. 
4. Add salt and butter.  Continue cooking to 300 degrees (brittle stage).
5. Remove syrup from heat.  Add coconut, stirring only enough to distribute coconut throughout mixture. 
6. Pour into a thin sheet on oiled slab or tray. 
7. When cool enough to handle, grasp brittle at the edges and stretch into very thin sheets.  When cold, break into pieces.  Makes approximately 1 pound.