One of my husband’s most favorite treats is peanut brittle so I always try to make several batches for him at Christmas. Of course he doesn’t eat it all because others in the family, myself included, tend to love it too. It has also become a tradition to send a large package of it to my sister and her husband in Florida.

I have tried many different recipes and methods for peanut brittle over the years. Most of them have been fairly good but this recipe is the standout one for me. I have never had it to fail. I will advise that you invest in a good candy thermometer if you plan to cook very much candy because in my opinion there is just too much trial and error in the cup of water method of testing for hard ball, hard crack, etc. When the temperature gets close to the proper point, only seconds can matter between good peanut brittle and burned peanut brittle. Watching the thermometer closely at that stage can prevent a candy disaster.

PEANUT BRITTLE

2 cups sugar
1 cup water
1 cup white  corn syrup
2 cups raw peanuts
1/4 teaspoon salt
1/4 teaspoon soda
1 tablespoon margarine

Prepare a cookie sheet with sides by buttering or spraying with butter flavored cooking spray. Using a large, heavy pan, cook sugar, syrup and water to soft ball stage (238 -240°). Stir in peanuts and salt.  Stirring occasionally, cook to hard crack stage (290 – 300°).  Remove from heat and stir in margarine and soda.  Mixture will foam. Pour immediately into buttered pans.  Cool completely.  Break into pieces.