Peanut Brittle - cooking recipe

Ingredients

1 1/2 c. white sugar
1/2 c. white syrup
2/3 c. hot water
1 Tbsp. margarine
2 c. raw Spanish peanuts
1 rounded tsp. baking soda

Preparation

Cook in heavy pan or skillet to 238\u00b0 on candy thermometer.
Add margarine and Spanish peanuts.
Cook to 325\u00b0, stirring constantly. Remove from heat and quickly add baking soda.
Stir as it foams, then spread thin on cookie sheet (buttered).
Be sure to use raw peanuts.