Peanut Brittle
Newsgroup: rec.food.cooking/Jill McQuown

I've been making this one for 25 years...never fails.
Makes one pound

1 cup sugar
1/4 tsp. salt
1 tsp. baking soda
1/2 cup light corn syrup
1/4 cup water
1 cup raw Spanish peanuts (skins on)
2 Tbsp. softened butter

Grease a cookie sheet (I use butter) In a heavy saucepan on medium heat, bring the sugar, syrup and water to a boil. Stir until sugar dissolves. Stir in raw peanuts; set candy thermometer in place. Stirring frequently, cook until temp. reaches 300 degrees. Remove from heat. Immediately stir in butter and then stir in baking soda. Pour at once onto greased cookie sheet. Spread into a rectangle shape. Let cool. Snap into pieces. Store tightly covered.