Gugel Family Cookbook

Peanut Brittle

(from Chris Dermody)

2 cups sugar
1 cup light corn syrup
1/2 cup water
1 cup butter
2 cups chopped peanuts
1 tsp. baking soda
candy thermometer

Heat and stir sugar, syrup, and water in a 3 quart saucepan until the sugar dissolves. While syrup boils, blend in butter. Stir often after the temperature reaches 230°F. Add nuts at 280°F. Stir constantly until temperature reaches 305°F. Remove from heat and quickly stir in baking soda. Pour into two lightly greased baking sheets. Spread thinly with a spatula. Loosen from pans as soon as possible. Makes 2 1/2 lbs.