Old Fashioned Peanut Brittle

Directions

Butter a cookie sheet.

Combine the sugar, corn syrup, and water in a large saucepan.

Cook the sugar mixture over medium heat, stirring, until sugar dissolves. Bring to a boil and blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230 F.

When the temperature is 280 F or soft-crack stage, add the peanuts. Stir constantly until hard-crack stage, or 300 F, is reached.

Remove from heat and quickly stir in baking soda. Mix well.

Pour into the prepared baking pans.

As the peanut brittle cools, stretch it out thinner by lifting and pulling at edges with forks. Loosen from the pans as soon as possible. I like it thick so I don't do a lot of stretching.

Break hardened candy into pieces and I store it in parchment lined tins with parchment between layers to prevent sticking together.

Enjoy when cool, don't lick the spoon or you will burn your tongue off!