Peanut Brittle
  • 3 cups granulated sugar
  • 1 cup light corn syrup
  • ½ cup water
  • 3 cups (a generous pound) raw peanuts
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  1. Bring sugar, corn syrup, and water to boil over medium heat in a 5- to 6-quart Dutch oven, stirring almost constantly so sugar dissolve, until mixture starts to boil. Stop stirring and cook sugar over medium heat until some of it dripped from a spoon into a bowl of cold water, forms a brittle thread, 6 to 8 minutes. Add peanuts; continue to cook, stirring constantly, until sugar and nuts turn amber gold, 6 to 8 minutes longer, Immediately remove from heat, vigorously stiring in butter, and then salt and baking soda. Turn onto 2 well-greased 15- by 10-inch cookie sheets. Let cool until brittle; break into desired chunks and store in an airtight tin.
Recipe by Three Many Cooks at