Peanut Brittle

Ingredients: 1 1/2 cups sugar 1 cup water 1 cup light corn syrup 1 can (10-12 oz) honey roasted peanuts, or substitute your favorite nuts 3 tablespoons butter 1 teaspoon vanilla 1 1/2 teaspoons baking soda

Directions: Butter a cookie sheet well. Combine sugar, water and corn syrup in a medium sized heavy saucepan and cook over high heat until mixture reaches 280°F on a candy thermometer. This will take around 5 minutes, but watch the thermometer closely ! Add nuts and cook stirring constantly until the thermometer temperature reds 300°F. Remove from heat and stir in butter and vanilla until well blended. Add baking soda and stir vigorously. The mixture will foam and bubble when the baking soda is added. This is normal. Pour immediately onto greased baking sheet, spreading as thin as possible with the back of your spoon. Cool completely. Then break into pieces. Put in decorative tins or wrap with fancy celophane and a bow. Will keep for a month in a tightly sealed container. Yeild: 2 pounds Approximately 145 calories and 7 grams of fat per ounce

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