Old Fashioned Peanut Brittle

Old Fashioned Peanut Brittle makes a thick, opaque, golden brittle. Add to your holiday candy platter or give as gifts.

1 1/2 cups raw Spanish peanuts

2 cups sugar

1 cup light corn syrup

1/4 cup water

2 Tbsp. butter, in pieces

2 tsp. baking soda

Grease 2 baking sheets and divide peanuts evenly between them, spreading them close together in one layer.

Combine sugar, corn syrup and water in a heavy 3-4 quart saucepan, stirring to blend well.

Stir over medium heat until sugar dissolves and comes to a boil.

Cover and let boil for 2-3 minutes, then uncover and wash down the sides of the pot with a pastry brush dipped in cold water.

Without stirring, continue to boil over medium heat to the soft crack stage (280 degrees) on a candy thermometer.

Remove from heat and drop butter in, swirling the pan gently so butter melts, the syrup will turn golden.

Return to heat and cook to the hard crack stage (295 degrees).

Remove from heat, thoroughly stir in the baking soda, syrup will foam up, and pour it evenly over nuts.

When the brittle is cool enough to handle, in just a few minutes, pick it up and pull and stretch it as thin as possible.

When cold, blot it with paper towels and break into irregular pieces. Store in an airtight tin.

Makes 1 1/2 lbs.

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