this is an all time favorite candy, easy to make but you have to watch it closely toward the end. I usually take mine off the burner just one mark under 300 degrees .
In 2007, a friend got sick and a fund raiser was held to help with his medical expenses. There was a delicious bar-b-que dinner and an auction. I made 10 recipes of Peanut Brittle, put it in baskets with pretty fabric liners, and they auctioned this candy off for over $500 . Big surprise! People like peanut brittle, they like homemade candy and they like to help their friends. You might want to try this for your next fund raiser, it only took me two afternoons to make all this candy~
(first thing, butter a cookie sheet~)
2 c. sugar
3 or 4 c. raw peanuts
3/4 c. Karo Light corn syrup
1/4 c. water
1/8 tsp salt
2 tsp soda (don’t add this yet)
In heavy sauce pan, mix sugar, peanuts, syrup, water and salt
cook over medium low heat, stirring constantly to hard crack stage
(one mark under 300 degrees on candy thermometer. Get it off the burner right now!
Add soda and stir a few seconds, it will foam up, that is good.
Pour onto buttered cookie sheet and don’t try to smooth it or disturb it.
When completely cool, bend cookie sheet slightly and the candy
will come loose, break into big generous pieces.
(the secret to making candy is to use a very heavy sauce pan,
I use my Presto cooker without the lid) Remember, only make one recipe
at a time, if you want more, wash pan and start another batch
If you don’t have a candy thermometer, you can pick one up
at Wal Mart, they aren’t expensive and you will use it often.