Peanut Brittle

6 ingredients
5 steps

Ingredients

  • 1 1/2 c. white sugar
  • 1/2 c. white syrup
  • 2/3 c. hot water
  • 1 Tbsp. margarine
  • 2 c. raw Spanish peanuts
  • 1 rounded tsp. baking soda

Directions

  1. 1
    Cook in heavy pan or skillet to 238° on candy thermometer.
  2. 2
    Add margarine and Spanish peanuts.
  3. 3
    Cook to 325°, stirring constantly. Remove from heat and quickly add baking soda.
  4. 4
    Stir as it foams, then spread thin on cookie sheet (buttered).
  5. 5
    Be sure to use raw peanuts.

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