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Peanut Brittle

Author/Submitted by:
Servings: 0
Categories: Candies / Desserts

1 1/2  cups  sugar
3/4  cup  corn syrup, light
3/8  cup  water
14  ounces  Spanish peanuts, unsalted, raw, up to 16 ounces
3  tablespoons  butter
3/4  teaspoon  salt
2  teaspoons  vanilla
1 1/2  teaspoons  baking soda

1. Boil together the sugar, corn syrup, and water on medium-high burner to soft ball stage (235 degrees)

2. Add peanuts, butter, salt, and vanilla. When mixture reaches 275 degrees, reduce burner to medium-low Stir often and cook to 310 - 325 degrees.

3. Remove from heat and add baking soda. Stir fast and spread on a warm 14 x 17 inch buttered cookie sheet.

Flora's Notes: Someone I know made this and it was very good.

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