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Rosalynn Carter's Peanut Brittle
2 cups sugar
1 cup corn syrup, clear
1/2 cup water
1 cup butter
4 cups peanuts, raw
1 tsp baking soda
Blend sugar, corn syrup, water, and butter. Cook to 230F. on a candy thermometer. Add peanuts and cook to 280F. Stir occasionally and continue cooking to 305F. Remove from heat.
Add baking soda and stir quickly until mixture foams. Quickly pour into 2 buttered 15x10x1-inch pans and spread thinly over entire surface of pans. Cool until hard and break into pieces.
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