Jackson Family Recipes

Never-Fail Peanut Brittle

Wilma Petersen

Boil sugar, syrup and water over high burner until temperature reaches 250° on candy thermometer. Add raw peanuts, stirring constantly. Cook to 300°. Without stirring, add 3 teaspoons margarine. Allow margarine to melt.

Remove from stove. Quickly stir in 1 teaspoon vanilla and 2-1/2 teaspoons baking soda. Pour onto buttered cookie sheets, spreading as thin as possible with a spoon. Let cool. Break into pieces when cold.