Peanut Brittle



2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish peanuts
1/2 teaspoon salt 1 tablespoon butter
1 teaspoon baking soda


Heat and stir sugar and water in heavy 3-quart saucepan till sugar dissolves. Cook over medium heat to soft ball stage (234 deg). Add nuts and 1/2 teaspoon salt. Cook to hard crack stage (305 deg), stirring often, but don't leave. Once you add the nuts it will burn very easily if the fire is too hot or you don't stir enough. Remove from heat. Quickly stir in butter and soda. Pour at once onto 2 well buttered cookie sheets or jellyroll pans, spreading with spoon. If desired, cool slightly and pull with forks to stretch thin. Break up when cold. Makes about 1 1/2 pounds.





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