|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Shelled raw penuts||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
1. Lightly butter large cookie sheet.
2. In heavy 2-quart saucepan over medium heat, heat first 4 ingredients to boiling, stirring constantly until sugar is completely dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300°F., or hard-crack stage (when small amount of mixture dropped into very cold water separates into hard and brittle threads), about 20 minutes.
3. Remove saucepan from heat; stir in butter or margarine and baking soda; immediately pour onto cookie sheet. With 2 forks, quickly lift and stretch peanut mixture into rectangle about 14" by 12".
4. Cool brittle completely on cookie sheet on wire rack. With hands, break brittle into small pieces. Store in tightly covered container.