Peanut Brittle

By merehodge

Ingredients

• 2 cups sugar
• 1 cup white Karo syrup
• 1/2 cup water
• 1 Tblsp margerine
• pinch of salt
• 2 tsp baking soda
• 2 cups RAW peanuts (cashews are great too)

Preparation

Step 1

Combine first 5 ingredients in a heavy stockpot with high sides. Bring to a boil and add peanuts. Stirring constantly, cook until candy thermometer reaches 290 degrees (hard crack). Remove from the heat and add baking soda, stirring rapidly. At this stage it will expand greatly so make sure you're using a large pot. Once it's combined (don't let it cool too much), pour onto buttered or oiled cookie sheet or jelly roll pan. Allow it to cool and break into pieces.
TIP: Keep your cookie sheet in a low oven while brittle is boiling; a warm pan will allow you to better spread the brittle without it seizing up.
TIP 2: Don't put your candy thermometer into water to clean it immediately after you're done, it will break. Allow it to cool and then soak it in water.