We rarely make with peanuts, almost always whole cashews. This recipe has been in use for about 30
yrs. Marilyn and Tim
Peanut Brittle Buttery
2 cups granulated sugar 1 cup light corn syrup
1/2 cup water 1 cup butter or margarine (butter tastes better) 2 cups peanuts, chopped ( we
substitute whole pecans or cashews 1 tablespoon soda
Heat and stir sugar, syrup and water in 3-quart saucepan till sugar dissolves. When syrup boils,
blend in butter. Stir often after 230 degrees. Add nuts at 280 degrees; stir constantly to hard
crack stage
(2). Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Stretch thin by
lifting and pulling form edges with forks. Loosen from pans as soon as possible. Break up.
Makes 2 1/2 pounds.
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