Peanut Brittle

  • 2 Cups Sugar

  • 1 Cup Karo Syrup

  • 1 Cup Water

  • 2 Cups Raw Spanish Peanuts

  • 2 tsp. Butter

  • 2 tsp. Baking Soda

  • 1 tsp. Vanilla

  • Prepare a large cookie sheet by generously buttering or spraying with Pam. Set aside on a cooling rack.

  • In a large kettle stir Sugar, Syrup and Water until dissolved. Boil to 240°.

  • Add peanuts. Stir frequently to keep nuts from burning. Cook to 298°.

  • Remove from heat and add remaining ingredients. Pour onto cookie sheet.

  • Turn candy after partially cooled. When completely cooled, break into bite-sized pieces.

  • Add to my Library
  • Recipe bySheila
  • Viewed 37 times

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