Buttery Peanut Brittle - cooking recipe

Ingredients

2 c. sugar
1 c. light corn syrup
1/2 c. water
1 c. butter
2 c. raw Spanish peanuts
1 tsp. baking soda

Preparation

In a 3-quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally until candy thermometer reaches 280\u00b0.
Stir in peanuts; continue cooking, stirring constantly, until candy thermometer reaches 305\u00b0.
Remove from heat; stir in baking soda.
Pour mixture onto two buttered cookie sheets; spread about 1/4-inch thick.
Cool completely; bread into pieces.
Yield: 2 pounds.