Helen Ploor’s peanut brittle has tasted success in the annual family “Battle of the Brittle.”
Ingredients
- 2 cups white sugar
- 1 cup Karo syrup
- ½ cup water
- 1 cup butter
- 2 cups raw Spanish peanuts
- 1 tsp. baking soda
Instructions
Bring sugar, syrup and water to a boil. Add butter & let boil on medium heat until it reaches 280 degress on a candy thermometer. Add the peanuts and stir contantly until it reaches 305 degrees. Remove from heat and quickly stir in 1 tsp. of baking soda. (It will foam up a bit). Spread on three buttered cookie sheets. Let cool and break into pieces. The whole process takes about an hour.
