2 cups sugar
1 cup Karo light syrup
1/2 cup water
2 cups raw spanish peanuts
1 tsp. butter
1 tsp. vanilla
3 tsp. baking soda
1 cup Karo light syrup
1/2 cup water
2 cups raw spanish peanuts
1 tsp. butter
1 tsp. vanilla
3 tsp. baking soda
In a heavy pot, cook sugar, syrup, and water to hard crack stage, I use a candy thermometer (305 degrees). Put peanuts in mixture once it gets to hard crack stage, keep stirring until it is a light brown color.
Remove from heat, add butter, vanilla, and baking soda stirring quickly until mixed, pour onto a greased cookie sheet. Cool and then put wax paper over brittle, crack with a hammer...
Hillbilly Recipes photo by Jo Fiman
