Peanut Brittle
Sheila
ingredients
- 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
directions
- 1
Prepare a large cookie sheet by generously buttering or spraying with Pam. Set aside on a cooling rack.
- 2
In a large kettle stir Sugar, Syrup and Water until dissolved. Boil to 240°.
- 3
Add peanuts. Stir frequently to keep nuts from burning. Cook to 298°.
- 4
Remove from heat and add remaining ingredients. Pour onto cookie sheet.
- 5
Turn candy after partially cooled. When completely cooled, break into bite-sized pieces.
Source: Sheila
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