Brown Sugar Peanut Brittle - cooking recipe

Ingredients

2 cups granulated sugar
1 cup packed brown sugar
1/2 cup corn syrup
1/2 cup water
1 dash salt
1/4 cup butter
2 cups raw Spanish peanuts
1 teaspoon baking soda

Preparation

In a heavy 3-quart saucepan combine sugars, corn syrup, water, and a dash of salt.
Cook and stir until the sugars dissolve.
When syrup boils, blend in butter.
Stir frequently after mixture reaches thread stage and candy thermometer registers 230 degrees.
Add peanuts when temperature reaches soft-crack stage, 280 degrees.
Stir constantly until temperature reaches hard-crack stage, 300 degrees.
Remove from heat.
Quickly stir in soda and mix well.
Pour onto buttered 15 1/2 x 10 1/2 x 1\" baking pans.
As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
Break into pieces and cool.