Dessert›Candy
Peanut Brittle
by Stacy Krahenbuhl
Ingredients
- 2 c. sugar
- 3 Tbs. butter
- 1 c. white Karo
- 1 ½ tsp. soda
- 1 c. water
- 1 tsp. vanilla
- 2 c. raw Spanish peanuts (1 pkg.)
Directions
Mix sugar, water and Karo together. Boil until 236° (Grandma Vincent's thermometer-224°). Remove from heat and cover for few minutes. Don't stir. Add peanuts and cook on medium heat until light tan in color, 295° (Grandma Vincent's thermometer-287°). Stir frequently. Remove from heat and add butter, soda, and vanilla. Stir in well. Pour onto buttered cookie sheet or jelly roll pan. Pull to edges.