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Traditional Peanut Brittle
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
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.
Yield: About 1-1/2 pounds of peanut brittle.
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