Peanut Brittle - cooking recipe

Ingredients

2 c. sugar
3/4 c. white Karo syrup
1/4 c. water

Preparation

Boil ingredients to 238\u00b0 on candy thermometer.
Remove from heat; add 1 1/2 cups Spanish peanuts.
Return to heat and cook to 300\u00b0, stirring constantly.
Remove from heat.
Add 2 teaspoons baking soda.
Stir thoroughly and quickly.
Pour on buttered cookie sheet.
Cool, then crack brittle and remove from cookie sheet.
Place in an airtight container.