Combine sugar, corn syrup and water in a large, heavy saucepan and stir well. Cover with a lid and bring to a rolling boil. Insert the thermometer and cook to 295º. Remove from heat. Add butter, stirring until melted. Stir in soda and salt, blending well. Quickly stir in peanuts and coconut chips. Spread onto a buttered marble slab or silicone mat (to protect counter, mat should be on a baking sheet), stretching when cool enough to handle if wanting it thinner. Turn over after a few minutes. Let cool completely and break into pieces. Store tightly covered.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
