Peanut Brittle

Directions

1. 1
   Boil ingredients to 238° on candy thermometer.
2. 2
   Remove from heat; add 1 1/2 cups Spanish peanuts.
3. 3
   Return to heat and cook to 300°, stirring constantly.
4. 4
   Remove from heat.
5. 5
   Add 2 teaspoons baking soda.
6. 6
   Stir thoroughly and quickly.
7. 7
   Pour on buttered cookie sheet.
8. 8
   Cool, then crack brittle and remove from cookie sheet.
9. 9
   Place in an airtight container.