Peanut Brittle

2 cups sugar
1/2 cup water
1 cup Karo syrup
Mix these and boil, covered 5 minutes

Bring the mixture to 230 degrees on candy thermometer

Add 12-16 oz. of raw Spanish peanuts and cook until Temp. is 310-315 degrees.

Remove from heat and add in order:
1 teaspoon vanilla
1 tablespoon butter
1/8 teaspoon salt
1 teaspoon baking soda

Stir quickly. (The baking soda will make it foam up)

Turn on to a large cookie sheet, spreading with a spoon.
Let cool.

Break into pieces and enjoy.


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