This is a recipe clipping from a magazine, date and magazine unknown. There is (50¢) noted in the recipe title, I think that indicates the cost of ingredients at the time of publishing.

COCONUT BRITTLE TOPPING (50¢)

1-1/4 cups sugar
1 cup flaked coconut
Dash of salt
1/3 cup chopped cashew nuts

Butter a large baking sheet and set aside. Melt sugar in skillet over medium heat, stirring. Cook to a deep golden brown, then stir in remaining ingredients. Remove from heat and pour at once onto buttered baking sheet, spreading very thin. When cold and brittle, break in small pieces and crush with rolling pin. Store in tightly covered jar. Use as topping for ice cream or puddings. Makes about 1-1/2 cups.