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Peanut Brittle Recipe
"For Christmas Recipes Year Around"

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I have been making this peanut brittle recipe at Christmas for 30 years. I like the raw peanuts best but you can use Spanish peanuts, just don't put them in until 260°F.

We also have a recipe for Microwave Peanut Brittle.

Peanut Brittle

1 1/2 C. sugar

1 1/2 C. corn syrup

1/2 C. hot water

Add sugar, corn syrup and water to a large saucepan. Cook until it threads, about 230°F.

Add:

1 1/2 C. raw peanuts

Cook just to under 300°F. Add 1 1/2 t. baking soda. Mixture will foam and turn color. Stir about 1 minute.

Have ready a piece of buttered foil on a cookie sheet. (or a marble slab-buttered) Pour out quickly being very careful not to touch the candy mixture.

It is very hot. I like it thin so I use 2 buttered forks and pull the peanut brittle from the edges to thin it some.