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    Peanut Brittle Peanut Brittle

    1 1/2 teaspoons baking soda
    1 teaspoon water
    1 teaspoon vanilla
    1 1/2 cups sugar
    1 cup water
    1 cup light corn syrup
    3 tablespoons margarine or butter*
    1 pound shelled unroasted peanuts


    Heat oven to 200 F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240° on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.

    Stir in margarine and peanuts. Cook, stirring constantly, to 300° or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

    Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

    *We do not recommend using vegetable oil spreads.

    Note: The trick to making thin, tender peanut brittle is keeping the cookie sheets warm. You'll be able to spread the candy to 1/4-inch thickness without it setting up.

    Makes about 6 dozen candies

    This recipe displayed with permission from General Mills, Inc.

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