"jmcquown" > wrote in message
...
> Been making this for 30+ years since I tasted it at a friends' house back
> in
> 1975 or so. The candy thermometer is important since if you misjudge it
> by
> a few degrees less it's chewy, not brittle. A few degrees more and it's
> burnt. And definitely use raw peanuts. I had a friend try this who used
> already roasted peanuts and they burnt to a crisp in the candy. It was
> not
> a pretty sight!
>
> Peanut Brittle
>
> 1 c. white granulated sugar
> 1/4 tsp. salt
> 1 tsp. baking soda
> 1/2 c. light corn syrup
> 1/4 c. water
> 1 c. raw spanish peanuts (skins on)
> 2 Tbs. softened butter
>
> Grease a cookie sheet (I use butter to grease the pan.) In a heavy
> saucepan
> on medium heat, bring the sugar, corn syrup and water to a boil. Stir
> until
> sugar dissolves. Stir in raw peanuts; set candy thermometer in place.
> Stirring almost constantly, cook until temp. reaches 300F degrees. Remove
> from heat. Immediately stir in butter and baking soda. Pour at once onto
> greased cookie sheet. Spread with a pair of forks into a rectangle shape.
> Let cool. Snap into pieces. Store tightly covered. Makes l lb.
>
> Jill
>

Thanks, Jill. This brings to mind a peanut brittle recipe I saw someone
make in a microwave oven. Basically the ingredients were poured right onto
the microwave glass. It took just a couple of minutes as I recall.

I've never seen a recipe for it - but there it was.

Oh, my aching teeth! Yes, I still have teeth!
Dee Dee