Serves: 16
Total Calories: 212
Yield: 1 pound
Combine sugar, corn syrup and 1/3 cup water in a large saucepan. Set candy thermometer in pan. Cook, stirring constantly until the syrup boils. Boil until the thermometer reads 300°F. Remove from heat, add baking soda (which should be free of lumps) and stir until the mixture bubbles. Stir in butter, vanilla, and peanuts. Pour into two buttered cookie sheets. When cold, break into pieces. This candy will get sticky unless kept in a tightly covered tin.
This Peanut Brittle recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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