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Peanut Brittle
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3 C | sugar |
1 1/8 C | white Karo syrup |
1/2 C | water |
3-4 C | raw spanish peanuts |
1 Tbl | butter |
1 tsp | vanilla |
2 1/2 tsp | baking soda |
In a 2-3 quart, heavy saucepan. Combine sugar, karo and water. Bring to a boil and continue to cook over high heat until candy thermometer has reached 250 degrees. Add peanuts and stir continuously until temperature reads 290 degrees. Remove from heat, add butter, vanilla, and soda. Stir well and pour immediately onto buttered cookie sheets, spreading as thin as possible. Cool, and break into pieces.
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