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Peanut Brittle

3 cups sugar
1 cup hot water
1 1/2 cups light corn syrup
2 3/4 cups raw Spanish peanuts
1 oz butter (1" x 1" cube)
1/2 tsp salt
1 tsp soda
1 tsp vanilla

This recipe takes quite a lot of counter space. Start by taking
four cookie sheets and buttering them. Around each cookie sheet,
spread aluminum foil (need about 4 square feet around each cookie

In a heavy bottomed sauce pan, add the sugar, water, and corn syrup.
Make sure not to get any on the sides of the pan. Heat on low
until everything becomes liquid, then turn heat up to medium.
Insert candy thermometer, and boil mixture until it reaches 240
degrees F. Slowly, add the peanuts. The mixture should NOT stop
boiling. Continue heating until the mixture reaches 310 degrees

Remove the pan from the stove. Toss in the cube of butter. Mix
the soda, salt and vanilla, and pour them into the mixture. Mix
it all up using a wooden spoon.

Pour the mixture onto the 4 buttered cookie sheets. Get you fingers
REAL buttery. As the peanut brittle cools along the edges, pull
it out into thin strings. It usually takes two people to keep up
with it.

As soon as everything has cooled down, store the Peanut brittle in
a sealed container. It is very hydrophillic and will stick together
if you let it sit out.


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