Butter Brittle

• 2 c. sugar
• 1 c. water
• 4 c. shelled raw Spanish or Virginia peanuts (with skins)
• 1 tsp. baking soda
• 3/4 c. light corn syrup
• 2 Tbsp. butter or margarine

1. In a heavy 3-quart saucepan, stir together the sugar, water and corn syrup.
2. Over medium heat, stirring constantly, bring to a boil. Add peanuts gradually so mixture continues to boil.
3. Cook, stirring often, to 260u0b0 on a candy thermometer or until a teaspoon of mixture dropped in a cup of cold water forms a ball that is plastic but hard enough to hold its shape.
4. Add butter and stir until it melts.
5. Continue cooking, stirring often, to 300u0b0 or until a teaspoon dropped into cold water separates into hard brittle threads. Remove from heat. Quickly stir in baking soda. Pour onto 2 ungreased cookie sheets.
6. Spread with a spatula. When cold, break into pieces.
7. Makes about 2 1/2 pounds.

sugar, water, virginia peanuts, baking soda, light corn syrup, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692650 (may not work)