Peanut Brittle

Sally Muhl

ingredients

1 cup water
2 tsp baking soda
1 cup light corn syrup
2 cups raw Spanish peanuts
1/2 tsp salt
2 tbsp butter
2 cups sugar

instructions

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 and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.