Buttery Peanut Brittle
Shirley Kindem, Apple Valley, MN
Combine in 3-quart heavy saucepan:
2 C sugar
1 C light corn syrup
1/2 C water
Cook and stir until sugar dissolves.
Bring to boil and blend in:
1 C (2 sticks) margarine or butter
Stir frequently until mixture reaches soft crack stage (280º)
Add:2 C raw peanuts
Stir constantly until
reaches hard crack stage (305º).
Remove from heat, quickly stir in: 1 t soda
Mix thoroughly. Pour onto 2 buttered cookie sheets.
As candy cools, stretch it by lifting and pulling edges with
2 forks. Loosen from pans as soon as possible; turn candy over.
Break apart into pieces. Store covered in cool place. Makes 2 -1/2 lbs
(fills 5-qt ice cream pail with waxed paper between layers).