Brian's Peanut Brittle

Ingredients

• 2 cups sugar
• 1 cup white Karo syrup
• 1/2 cup water
• 3 cups raw Spanish peanuts
• 1 teaspoon salt
• 3 teaspoons baking soda
• Some butter to grease the pan

Steps

1. 1

   Attach the candy thermometer to the pot and combine the sugar, Karo syrup, and water. Heat the mixture in the saucepan until it reaches 236°F (113°C) on the thermometer, stirring occasionally with a wooden spoon.

2. 2

   When it reaches 236°F (113°C), add the peanuts and continue to cook until the temperature reaches 294°F (145°C) on the thermometer, stirring frequently.

3. 3

   Grease the sheet pan with butter. When the candy reaches 294°F (145°C), remove it from the heat and stir in the salt and baking soda.

4. 4

   Keep stirring; the candy will start to puff up. Once all the ingredients are incorporated, quickly pour the mixture into the greased sheet pan and spread it out evenly.

5. 5

   Allow it to cool completely, then break it into pieces. Store in an airtight container.