Peanut Brittle

Mrs. Waters, my childhood friend Louise's grandmother shared this recipe with me and Mom when I was a kid. We have been making it for years - it is everyones favorite gift at Christmastime!!


2 cups granulated white sugar
1 cup light corn syrup
1 cup water 1 tsp butter
1/2 tsp. baking soda
2 cups raw blanched peanuts (you can also use cashews in lieu of peanuts)
1/4 tsp salt

Combine sugar, syrup and water a and cook slowly until sugar dissolves. Keep cooking over medium heat, stirring occasionally until the mixture reaches the soft ball stage (340 degrees by most candy thermometers).

At soft ball add the peanuts and salt. Keep stirring and cooking until the mixture reaches the hard-crack stage (300-310 on most candy thermometers).

When the mixture reaches hard-crack remove from heat and add the butter and baking soda - keep stirring and pour out on to well greased surface - preferably metal cookie sheets or marble slab.

Pull apart with well greased cooking tongs and spatula - you can also flip it over while it is still fairly warm to stretch it as well. (I use butter to grease the marble and tools - you can use PAM or other cooking spray but it can leave an icky kind of taste)

When cool break into pieces and store in airtight container. This will keep for 1-2 months.