PEANUT BRITTLE

REDNECK RITA'S FAMOUS PEANUT BRITTLE

This one's easy. The secret is to cook it in a very heavy pan and watch it every second at the last or it will scorch. That is a BIG OOPS~Don't ever double the recipe, if you want more, just wash pan and start over on the next batch.

Peanut Brittle

2 c. sugar
4 c. raw peanuts
¾ c. white Karo syrup
¼ c. water
1/8 tsp salt
2 tsp soda (DON'T add soda until the end)

(Right now is a good time to prepare the pan you will pour

the candy out on later, butter a big cookie sheet and set aside.)

Mix sugar, peanuts, syrup, water
and salt. Cook in large heavy sauce-
pan on medium heat, stirring constantly,
to hard crack stage. (300 degrees on
candy thermometer) Watch carefully the last few minutes,

it will get there FAST. Just as it reaches almost 300 degrees, GET

IT OFF THE BURNER RIGHT THEN!
add soda and stir quickly for about 10 seconds.
Pour onto well buttered cookie sheet
And spread as thin as possible.
When completely cool, bind cookie sheet slightly and

the candy will pop loose, then break into large chunks.

Be generous, no itty bitty pieces, not from this kitchen!