Peanut Brittle

• 3 c. sugar
• 1 1/2 c. light Karo
• 1 c. water
• 1/4 cube butter
• 1/2 tsp. salt
• 1 tsp. soda
• 1 tsp. vanilla
• 2 3/4 c. raw Spanish peanuts or 16 oz. pkg.
• 1 c. raw coconut

1. Oil a large platter or cookie sheets.
2. Combine sugar, Karo and water in heavy pan.
3. Stir until dissolved.
4. Bring to boil and wash sides of pan down; wash all sugar that sticks to sides of pan. Add peanuts when mixture reaches soft ball stage (235u0b0).
5. When mixture begins to boil again start stirring.
6. Cook to hard crack stage (310u0b0) and add soda, salt, butter and then vanilla and coconut.
7. Remove from heat first and stir well.
8. Spread as thin as possible on greased platter.
9. Run knife under brittle as soon as possible to let air beneath candy and platter.
10. As soon as candy is hard enough to handle, stretch in all directions.

sugar, light karo, water, butter, salt, soda, vanilla, peanuts, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811953 (may not work)