Peanut Brittle - cooking recipe

Ingredients

2 c. sugar
1/2 c. Karo dark syrup
1/2 c. water
1 Tbsp. margarine
1/2 tsp. salt
1 tsp. soda
2 c. Spanish peanuts

Preparation

In a heavy saucepan, boil sugar, syrup, water, margarine and salt. Using candy thermometer, boil mixture to 265\u00b0. Add the Spanish peanuts. Boil until temperature reaches 302\u00b0. Remove from heat and add the soda. Stir well until soda dissolves. Pour onto buttered cookie sheet. Cool. Take handle of case knife and crack candy. Store in airtight container.