Never-Fail Peanut Brittle
Wilma Petersen
- 3 cups sugar
- 1-1/4 cup white corn syrup
- 1/2 cup water
- 4 cups raw Spanish peanuts
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.