Peanut Brittle

3/4 c. white karo corn syrup
2 c. raw spanish peanuts = 16 oz pkg.
2 c. sugar
1/2 c. water
1/2 stick butter or margarine (1/4 cup)
 
Put all together, boil and stir until candy thermometer reaches 300 degrees.  Take from stove and add 1 tsp. vanilla and 2 tsp. soda.
 
Pour onto greased cookie sheet.  Let harden approximately 1 hour.  break into pieces.
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