1 c. water
2 c. sugar
1 c. white Karo Syrup
2 c. raw spanish peanuts
2 t. soda
1 t. vanilla
1/4 c. butter
Butter large cookie sheet or spray with Pam. Arrange wax paper under cookie sheet for stretching brittle later.
Measure peanuts; have butter, soda and vanilla measured and ready to add.
In heavy saucepan, combine first 3 ingredients. Cook to soft crack or 250 deg.; add 2 c. peanuts, cook to 300˚F, stirring constantly.
Remove pan from heat, immediately add 2 t. soda; 1 t. vanilla and 1/4 c. butter. Beat with wooden spoon until mixture foams up and mixed well. Pour on to prepared cookie sheet. (Optional - You may stretch the candy if you want it thin. Use spatula sprayed with Pam and stretch out over wax paper around cookie sheet. The candy in the center is stretched to the outer edges of the cookie sheet.
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