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PEANUT BRITTLE

2 c. sugar
1 c. white Karo syrup
11 oz. pkg. raw Spanish
peanuts
1/2 c. water
1 tsp. soda
1 tsp. vanilla

Stir and cook sugar, water and Karo syrup in a large
kettle. Cook without stirring to 236 degrees. At this point, add
peanuts, stir and continue to cook until thermometer reaches
295 degrees. Add vanilla, soda and stir. Pour out on buttered cookie
sheets. When cool enough to touch, pull out the brittle sheet
as thinly as possible. Work rapidly. Break into pieces and
sprinkle with sugar.

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