From Paulette Vickery's Recipe Collection

Peanut Brittle

candies

1 cup white corn syrup
2 cup sugar
1/2 cup water
2 cup raw spanish peanuts
1 1/2 tablespoon butter
1 1/2 teaspoon vanilla
2 teaspoon baking soda

Place corn syrup, sugar and water in heavy sauce pan and cook to the thread stage or 230 degreese on candy therometer. Add peanuts. Stir and cook just beyond the hard crack stage, 301 to 302 degrees on candy thermometer. Remove from heat. Quickly add butter, vanilla and baking soda. Candy will foam up briefly. Pour brittle on to greased cookie sheets and let cool. If cookie sheets are not available use heavy foil with edges slightly turned up. Yields 2 pounds.

Yield: 48 servings




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