Butter the sides of a 2-quart heavy saucepan about 7 inches in diameter.** In saucepan combine granulated sugar, brown sugar, and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage (16 to 18 minutes).

Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).

Remove thermometer from saucepan. Stir in cashews and coconut. Beat vigorously with a clean wooden spoon until mixture just begins to thicken but is still glossy (about 3 minutes).

Working quickly, drop candy by spoonfuls onto waxed paper. Let stand until firm. Store tightly covered for up to 1 week. Makes about 60 candies.

Spread the coconut in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 8 minutes or until light golden brown, watching carefully and stirring once or twice so the coconut doesn't burn.

A saucepan with a smaller diameter will not allow the proper evaporation needed in candy making.