|Sugar||1 Cup (16 tbs)|
|White karo syrup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter stick||1⁄2 (Not Oleo)|
|Raw peanuts||1 1⁄2 Cup (24 tbs)|
The secret of good peanut brittle depends not so much on the ingredients as it does on the way you handle it.
It is best if you have a heavy skillet to cook it in.
Cook the sugar, syrup, water and salt together until it reaches the thread stage.
Pick up a spoonful and let it run back into the pan and watch for threads.
When the candy reaches this stage, add 1/2 stick butter, never oleo, and the raw peanuts.
This mixture must be stirred constantly or the peanuts will not be cooked.
When the candy turns the color of peanut hulls, it is ready.
Remove from heat and quickly add soda and vanilla.
Pour into a greased cookie sheet and spread as thin as possible before it has a chance to cool.
This is best accomplished by buttering 2 forks to use to pull it out to the edges of the pan.
Let cool and break into small pieces.
Once you have become accustomed to handling this small batch, double the recipe for larger amounts.