Peanut Brittle I've been making this for years. It's my mom's favorite, and my grandmother always wants to know if I'm making it this year. I have no idea where the recipe came from, though. Ingredients 1 cup granulated sugar 1 cup packed brown sugar 1 cup light corn syrup 1/2 cup water 1/4 cup butter dash salt 2 cups raw Spanish peanuts 1 1/2 teaspoons baking soda Bubble, Bubble, Toil and Trouble Butter two baking sheets, and butter the sides of a heave 3 quart saucepan. In the saucepan, combine both sugars, syrup, water, butter, and salt. Cook over medium heat until it boils, stirring well to dissolve sugar. Clip a candy thermometer to the side of the pan. Cook over medium heat with a gentle boil over the entire surface of the mixture, until it reaches 275 degrees. Stir constantly to avoid burning. The syrup will turn deep golden. Stir in peanuts, and continue cooking until the thermometer registers 295 degrees. (Stir often). Remove from heat. Stir in soda, and immediately pour hot mixture onto buttered baking sheets. Pull with forks to stretch thin. Allow to cool, break into pieces. Makes about 2 1/4 pounds of candy. Notes and Hints and Stuff Be Patient This recipe can take over an hour to reach the proper temperature. If you have a heavy duty cast aluminum pot, use that. It'll cook faster and more evenly. Foamy! When you add the soda, the mixture will foam up and turn lighter. It's supposed to do that. Stir until it's all that consistency. Hot! If you want to stretch it thin, use forks or spoons or something. If you try using your fingers, you'll have blistering hot brittle permanently welded to your fingers, and probably 3rd degree burns for the holidays. (You'd think I wouldn't have to say this, wouldn't you?) Storage This actually stores better loosely covered or completely exposed to air. It doesn't keep well in the refrigerator or freezer, it gets very sticky and stale.