January 21, 2011

Buttery Peanut Brittle

2 cups granulated sugar
1 cup light corn syrup
½ cup water
1 cup butter or margarine
2 cups raw or roasted peanuts
1 tsp baking soda

Combine sugar, corn syrup & water in 3 quart saucepan. Cook and stir till sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches syrup stage (230*) add nuts when temp reaches 280*. Stir constantly till hard crack stage (305*). Remove from heat, stir in baking soda, mix thoroughly, pour onto cookie sheets (15 ½ x 10 ½) as it cools, stretch out by using a buttered fork and break into pieces.

Mary Lou Higbee

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