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1 cup sugar

1/2 cup light corn syrup

1/4 cup water

2 Tbsp butter or margarine

1 cup salted peanuts

1/2 tsp baking soda

1. Lightly grease large cookie sheet.

2. In heavey 2-quart saucepan, combine sugar, corn syrup, water, and butter; cook over medium heat, stirring constantly, until sugar has dissolved and syrup is bubbling.

3. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees to 310 degrees (hard-crack stage), 20 to 25 minutes. Stir in peanuts.

4. Remove from heat and stir in baking soda (mixture will bubble vigorously); immediately pour onto prepared cookie sheet. With two forks, quickly lift and stretch peanut mixture into 14 by 12 inch rectangle.

5. Cool brittle completely on cookie sheet on wire rack. Break brittle into small pieces. Layer between waxed paper in airtight container.

Tips: 1. Once temperature reaches 220 degrees, it will rise quickly so watch carefully.

2. A good variation - Prepare as directed using only 3/4 cup salted peanuts; stir in 3/4 cup sliced blanched almonds and 3/4 cup pecans, coarsely broken, with peanuts.

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