Peanut Brittle I'm sorry for my obtuse error and would like to correct it. My previous peanut brittle recipe is from Better Homes & Gardens Cookbook, 1966-7th printing 1971.

Peanut Brittle I'd like to share the Betty Crocker Recipe we use from my mother's cook book of 1966-7th printing 1971 that we love. Its truely the best buttery old fashioned version of long ago. 2 cups granulated sugar 1 cup light corn syrup 1/2 cup water 1 cup butter 2 cups raw or roasted peanuts 1 teaspoon soda Combine sugar, corn syrup, & water in 3-qt saucepan. Cook & stir till sugar disolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230). Add nuts when temperature reaches soft-crack stage (280) & stir constantly till temperature reaches hard-crack stage (305). Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto two cookie sheets or two 15x10x1-inch pans. As the candy cools, stretch it out thin by lifting & pulling from edges, using two forks. Loosen from pans as soon as possible; turn candy over. Break in pieces. Makes 2 1/2 pounds. **** I have learned if you heat your cookie sheets it will allow you more time to work with the candy. If you pour it onto cold pans you need to work more quickly but still works great. Cooking candy to correct temperature stage of 305 on thermameter or testing small amount of syrup on cold water that hardens and threads, will ensure set-up of your peanut brittle. We stir ours constantly till sugar dissolves occassionally till 230 then constantly from after butter is added to ensure it doesnt burn anywhere. We have an old thermameter that wants to turn & tip after nuts are added cause the mixture is quit thick making it difficult to read temp, it helps if someone else holds it as best they can in place (with an oven mitt) while the other person stirs constantly. Enjoy!