Buttery Peanut Brittle

So buttery and good. I would leave the peanuts out for my dad. For everyone else, I used raw peanuts. Cooling time is not figured in.

• Ready In: 25 mins
• Yields: 2 1/2 pounds

Ingredients

• 2  cups sugar
• 1  cup light corn syrup
• 1⁄2 cup water
• 1  cup margarine or 1  cup butter
• 2  cups raw peanuts or 2  cups roasted peanuts
• 1  teaspoon baking soda

Directions

1. Combine sugar, syrup and water in 3 quart pan.
2. Cook and stir until sugar dissolves.
3. When syrup boils, blend in butter.
4. Stir frequently after mixture reaches syrup stage (230°).
5. Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
6. Remove from heat.
7. Quickly stir in baking soda, mixing thoroughly.
8. Pour onto 2 large, well butter cookie sheets.
9. As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
10. Loose from pans as soon as possible and turn candy over.
11. Break in pieces.
12. I use table knife handle.