Peanut Brittle

Peanut Brittle

Daughter Barbara has made this recipe for years. Actually she is known for her delicious peanut brittle. She does not use the raw Spanish peanuts in her recipe but ramps it up a notch with the Deluxe mix of cashews, almonds and pistachios.

Ingredients:

1 cup sugar

1/2 cup light Karo

1/4 teaspoon salt

1/4 cup water

1 cup Deluxe mixed nuts

2 Tablespoons butter, softened

1 teaspoon baking soda

***

Directions:

Lightly butter a cookie sheet and set aside. Have all ingredients measured and set aside before beginning as the recipe cooks fast.

***

In a heavy 2 quart pan, over medium heat, bring to a boil sugar, corn syrup, salt., and water. Stir until sugar is dissolved. Stir in nuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees, or until a small amount of mixture dropped into a glass of very cold water separates into hard and brittle threads.

***

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. Pour at once onto a cookie sheet. With two forks lift and pull peanut mixture into a rectangle about 14 X 12 inches; cool. Snap candy into pieces.  
Yield: one pound.