PEANUT BRITTLE 26 Recipe

In a heavy kettle, combine sugar, syrup, water, and salt. Cook to 250° on candy thermometer, stirring occasionally. Add raw peanuts and butter, stirring constantly to 300°. Remove from heat and add vanilla and baking soda, mixing thoroughly. It should foam up to almost top of kettle. Pour out on marble slab that is well greased. Spread thin with a large spatula. Rub spatula under candy, then flop over candy. With finger, pull out as thin as possible. Yields about 3 pounds. Variations: Substitute walnut, pecans, cashews, or salted peanuts. Cook to 270° before adding nuts.