Butter Brittle - cooking recipe

Ingredients

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

Preparation

In a heavy 3-quart saucepan, stir together the sugar, water and corn syrup.
Over medium heat, stirring constantly, bring to a boil. Add peanuts gradually so mixture continues to boil.
Cook, stirring often, to 260\u00b0 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.
Add butter and stir until it melts.
Continue cooking, stirring often, to 300\u00b0 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.
Spread with a spatula. When cold, break into pieces.
Makes about 2 1/2 pounds.