This is a family favorite for any occasion, but we especially make a lot of it during the holidays.
Ingredients:
- 1 Cup granulated sugar
- 1 Cup white Karo syrup
- 1 1/2 Cups raw peanuts or Spanish peanuts (I used peanuts in this recipe. Either works well.)
- 1 Tsp. baking soda
- Pinch of salt
Instructions:
- Butter a large cookie sheet before starting.
- In a large pot add sugar, Karo, peanuts and salt.
- Bring to a boil on medium high heat, stirring constantly with a wooden spoon to keep from scorching.
- Cook until mixture attains a light caramel color (or 275 degrees on a candy thermometer), or 10 to 15 minutes and peanuts can be smelled cooking.
- Once color is attained, remove from heat, add baking soda, stir RAPIDLY and quickly pour onto greased surface. (Baking soda will cause the brittle to froth but will cool to normal color.)
- Spread lightly with the back of a buttered wooden spoon if necessary to level.
- Allow to cool.
- Break into desired pieces and store in an airtight sealed container.
