Old-Fashioned Peanut Brittle
- 2 C sugar (white brown or combination)
- 1 C light corn syrup
- 1 C water
- 2 C unblanched Spanish peanuts
- 1/4 tsp salt
- 1 tsp butter
- 1/4 tsp soda
In heavy pan combine: 2 C sugar (white, brown or combination) 1 C light corn syrup 1 C water
Cook slowly; stir till sugar dissolves. Cook to soft-ball stage (238°).
Add unblanched Spanish peanuts (2 C) and 1/4 tsp salt. Cook to hard-crack (290°), stirring constantly. Remove from heat and add 1 tsp butter and 1/4 tsp soda. Stir to blend and pour onto 3 greased platters (cookie sheets, even).
Cool partially by lifting around edges with spatula - keep lifting so it won't stick. When firm but still warm, turn over. Break into pieces when cold. Eat! Yum! Then make another batch for tomorrow!