Traditional Peanut Brittle

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1 1/2 cup salted peanuts

1 cup sugar

1 cup light corn syrup

1/4 cup water

2 tbsp butter or margarine

1/4 tsp baking soda

1. Heavily butter large cookie sheet and set aside.

2. Place peanuts in ungreased 8 inch square baking pan. Place in oven and heat oven to 250 degrees to warm peanuts.

3. Place sugar, corn syrup, water and butter in heavy 2-quart saucepan. Stir over medium-low heat until sugar has dissolved and mixture comes to a boil, being careful not to splash sugar mixture on side of pan. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over medium-low heat until thermometer registers 280 degrees F, without stirring. Gradually stir in warm peanuts. Cook until thermometer registers 300 degrees F (hard-crack stage), stirring frequently.

4. Immediately remove from heat; stir in baking soda until thoroughly blended. (Mixture will froth and foam.) Immediately pout onto prepared cookie sheet. Spread mixture to form even layer. Cool about 30 minutes or until set.

5. Break brittle into pieces. Store in airtight container.

TIP: May use almonds instead of peanuts and stir in 1/2 tsp almond extract with baking soda.

Makes about 1 1/2 lbs candy

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