Recipe: Rosalynn Carter's Peanut Brittle

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.