Last week, we shared Carolyn’s holiday tradition of making candy. This week, we are sharing another recipe from Carolyn–her out of this world Peanut Brittle. This recipe has also been adapted from the 1970 edition of Homemade Candy published by the food editors of Farm Journal.
If you have ever tried to make peanut brittle, you know it can be tricky. Because Carolyn has made this recipe so many times, she has definitely perfected the technique that can make it easy for anyone willing to try. Just as with her Double Almond Crunch, you want to make sure you have an accurate candy thermometer before starting. Also, gather all of your ingredients and have them ready before you start. This includes spreading out a very large piece of heavy duty aluminum foil on your work area, that has been buttered. Your preparation will make all the difference!! 
Carolyn’s Peanut Brittle
2 cups sugar
1 cup light corn syrup
1 cup water
1 cup raw Spanish Peanuts
1/4 teaspoon salt
3 tablespoons butter (not margarine)
3 teaspoons baking soda
Place peanuts in a shallow pan and bake in a slow (250 degrees) oven while the candy cooks. 
Combine sugar, corn syrup, and water in a heavy saucepan. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until the mixture reaches soft ball stage (236 degrees)
Add peanuts and salt; cook to just beyond the soft crack stage (290 to 300 degrees).
Add butter and soda, stirring to blend. Mixture will foam so watch out!!!
Pour candy mixture in an oval shape onto the large sheet of heavy duty aluminum foil that is well buttered. Leaving the center of the candy clear helps in stretching the brittle.
Allow candy to cool enough so that you can work with it — about 5 minutes. Lift and pull edges to stretch as thin as possible.
When cold, break in to pieces. Makes about 2-1/4 pounds. 
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