Monastery Of The Angels Peanut Brittle - cooking recipe

Ingredients

3 3/4 cups sugar
1 cup water
1 1/2 cups light corn syrup
1 1/2 cups raw peanuts
1/4 lb butter
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Preparation

Start by preparing 3 buttered jelly roll pans, 15 1/2\" X 10 1/2 \" and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
Cool thoroughly, then break into pieces; store in a tightly covered container(s).