Peanut Brittle

A family recipe from Rene Loftis.

Getting ready: 10 min · Cooking: 30 min · Feeds: 12

Ingredients

• 2 C sugar
• 1/2 C cold water
• 1 C white Karo syrup
• Walnut size butter
• 1 1/2 to 2 C raw Spanish peanuts
• Dash of salt
• 1 1/2 teaspoon baking soda
• 1 teaspoon vanilla

Directions

1. Mix well, with heavy long handled spoon, in a deep thick walled deep pot.
2. Bring to a boil on medium high heat, turn down to medium heat and do not stir.
3. When it reaches 250 deg on candy thermometer pour in 1 1/2 to 2 C raw Spanish peanuts.
4. Stir constantly to 310 deg, turn off heat and then add the salt, baking soda and vanilla. Have this ready in two small bowls: dash of salt and 1 1/2 teaspoon baking soda - 1 teaspoon vanilla.
5. Stir very fast and when mixed in (don't over stir) quickly pour out on a buttered cookie sheet that is on hot pads.
6. Let cool completely, flip over in cookie sheet and lightly tap with handle end of table knife to break into desired size pieces, store in air tight container.