BUTTERY PEANUT BRITTLE|
2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1 c. butter or margarine
2 c. raw or roasted peanuts
1 tsp. soda
Combine sugar, corn syrup and water in 3 quart saucepan.
Cook and stir until sugar dissolves. When syrup boils, blend
in butter. Stir frequently after mixture reaches syrup stage
(230 degrees). Add nuts when temperature reaches soft crack stage
(280 degrees) and stir constantly until temperature reaches the
hard-crack stage (305 degrees). Remove from heat. Quickly stir in
soda, mixing thoroughly. Pour onto 2 cookie sheets or 2
(15 1/2 x 10 1/2 x 1-inch) pans. As candy cools, stretch it
out thin by lifting and pulling from edges, using 2 forks.
Loosen from pans as soon as possible. Turn candy over. Break
in pieces. Makes 2 1/2 pounds.
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