Peanut Brittle

Ingredients:

• 2 cups Sugar
• 1 cup of Light Corn Syrup
• 1 cup Water
• 2 cups Raw Spanish Peanuts
• ½ tsp of Salt
• 2 tsp vanilla
• 2 TBS of Butter
• 2 tsp of Baking Soda

Directions:

• Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt.
• Cook over medium heat to soft ball stage (234 degrees).
• Add peanuts at 250 degrees.
• Cook to hard crack stage (290 degrees), stirring often.
• Remove from heat.
• Quickly, stir in butter, vanilla and soda.
• Beat to a froth for a few seconds.
• Pour at once onto 2 well-buttered 15-½x10-½x1-inch pans, spreading with spatula.
• If desired, cool slightly and pull with forks to stretch thin.
• Break up when cold.
• Store in air tight container for a up to week.

         

Notes: My husband & father-in-law's favorite.

Yields: About 1-½ pounds of peanut brittle.