Buttery Peanut Brittle
Ingredients:
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups raw Spanish peanuts
1 teaspoon baking soda
Directions:
Mix sugar, syrup and water in 6-quart saucepan over medium heat. When it boils, add in butter and cook to 280 F stirring constantly.
Add nuts and continue to cook to 305 F continuing to stir. When mixture reaches 305 F, add baking soda and mix quickly. Pour onto 2 greased cookie sheets making it as thin as you can get it. Can use forks and finish pulling it to make thinner. Cool and break into pieces.
Marilyn Unger
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