Peanut Brittle

Love this stuff, love it!  Just watch your teeth.

Peanut Brittle

3 cups sugar
1 cup light corn syrup
½ cup water
4½ cups unsalted roasted peanuts
4 Tbsp butter
1 tsp salt
2 tsp vanilla
2 tsp baking soda

Cook the sugar, corn syrup, and water over medium high heat until it reaches 280°.  Add the peanuts and stirring continuously, cook to 300°.  Remove from heat and stir in the butter, salt, vanilla, and baking soda.  The mixture will bubble up because of the baking soda.

Pour the mixture onto 2 parchment lined baking sheets, spreading evenly.  Cool then break into pieces.  Keeps airtight at room temperature for about a week.

1952 Prince Rupert Hospital Auxilliary Cook Book

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Filed under 24 days of cookies and candy, baking

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