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2 1/2 c. sugar
1 1/4 c. corn syrup
3/4 c. water
1/8 tsp. salt
1 Tbsp. butter
2 1/2 c. raw Spanish peanuts
(with or without skins)
3 level tsp. baking soda
1 tsp. pure vanilla

Note: Raw pecans may be substituted for pecan brittle.
Butter 9 1/2 x 15 1/2 x 1-inch jelly roll pan (well
buttered) and gather all ingredients, measured and ready to
use. Mix together sugar, salt, water and corn syrup in 3-quart
heavy metal saucepan. Bring to boil; cook until it threads
from the spoon, stirring occasionally. Add butter and peanuts;
bring back to boil. Cook, stirring constantly until golden
brown. Remove from heat; add baking soda and vanilla immedi-
ately. Stir until well mixed. Quickly pour into well buttered
jelly roll pan; let set until solid, but not brittle, approxi-
mately 20 minutes. Before too brittle, twist pan and remove
candy slab onto waxed paper to harden. Store in cool, dry
place. Yield: 2 pounds plus of brittle.
Special Notes: Wear clean cotton gloves to protect
hands while stirring. Clean and inspect nuts carefully. All
ingredients, except butter, should be room temperature when you
begin cooking. Do not double or halve this recipe. Total
cooking time is 20 to 25 minutes.
Mr. Garrett has made over 2,000 pounds of peanut brittle
in the last several years to benefit the Greer County Cancer

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