2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw Spanish Peanuts
1/2 tsp. salt
2 Tbsp. butter
2 tsp. baking soda
(If you're unsure of visual cues and approximate temperatures use a candy thermometer. Grandma did all this by sight and feel!)
Combine the syrup, sugar and water in a heavy 3-quart saucepan. Heat and stir this this mixture slowly until the sugar dissolves. Add salt. Cook over medium heat until this can be formed into a soft ball (approximately 234 degrees). Continue to heat and then add the peanuts. ( 250 degrees.)
Cook to hard crack stage (290 degrees), stirring often. Remove from heat.
Quickly, stir in butter and baking soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.
Makes about 1-1/2 pounds of brittle.
Tips: Use unsalted Spanish Peanuts or briefly wash and dry the peanuts in a strainer to remove excess salt and hulls. Use fresh baking soda. Boil several cups of water for ten minutes to remove impurities before mixing with other ingredients. Combine the butter and baking soda in advance to add to the mixture. *** Make sure you have the buttered pans ready to go, and coat your spatula with butter. Make sure you get the first piece of peanut brittle!