Recipe for cooking peanut brittle

Desserts to Go with Coffee and Tea :: Brickles, Brittles and Barks

Peanut Brittle

3/4 c. water
3 c. sugar
1 c. light Karo® syrup
4 c. shelled, raw peanuts
3 tsp. baking soda

Combine water, sugar and Karo® syrup in heavy saucepan. Cook until sugar is dissolved. Add peanuts. Continue cooking until syrup reaches hard crack stage (285 degrees F on candy thermometer).

Remove from heat and carefully blend in baking soda, stirring hard about 3 mins.. Pour on slightly greased cookie pan with sides. Pat gently to break air bubbles. When cool, break into pieces. Store in airtight container. Will keep up to 1 month. Pecans may be substituted for peanuts.

Makes approximately about 3 lb..