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Janet's peanut brittle Recipe


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     Janet's peanut brittle

Category   Desserts - Breads
Sub Category   None
Preptime   1 hour

2 cups or one pound package raw spanish peanuts
1 cup corn syrup light or dark
1 cup water
2 cups sugar
1/4 teaspoon baking soda
2 tablespoons butter
1 teaspoon salt

bring water to boil in large heavy pot. add sugar and salt stir until dissolved. add corn syrup. add nuts. cook over a medium fire, stirring gently, occasionally. stir more as temperature raises to prevent nuts from sticking and burning. cook to 300 degrees or hard crack on candy thermometer.remove from heat, add butter and soda. mixture will be very thick.
pour onto a well buttered slab or very large well buttered sheet pan. let cool slightly and begin to stretch as thinly as possible working from the edges in. slide a buttered spatula under the mass and pull up to help cool and stretch.put pieces on another buttered pan. if mass cools too quickly it can be put in a warm oven to soften for stretching.
be very careful. have cold water near by for possible burns.

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