Peanut Brittle
1 cup granulated white sugar
1/2 cup light corn syrup
1/4 teaspoon salt (omit if using salted peanuts)
1/4 cup water
1 cup shelled peanuts - raw
2 tablespoons butter, softened
1 teaspoon baking soda
Grease a 9" x 12" cookie sheet. Set aside until needed.
Over medium heat, in a heavy 2-qt saucepan, bring the sugar, corn
syrup, salt, and water to a boil. Stir until sugar is dissolved. Stir in
peanuts. (Roasted peanuts can be added at a later stage of cooking to
prevent burning.) Attach a candy thermometer to pan with tip in sugar
mixture. Keep stirring and cooking until temperature reaches 300 F
(150 C). Remove from heat. Stir in butter and baking soda. Pour mixture
onto cookie sheet. Using a fork or wooden spoon, spread the mixture
evenly across the entire surface of the 9" x 12" cookie sheet. Allow
to cool to room temperature. Break peanut brittle into bite size pieces.
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