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from "Sugar Pie and Jelly Roll" by Robbin Gourley

Along with hearth fires, this candy is a ritual of winter.

12 to 18 pieces, depending on size

1/2 cup water
1 cup light corn syrup
2 cups sugar
Pinch of salt
2 cups peanuts
1 tablespoon baking soda
1 tablespoon butter
1 teaspoon vanilla

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Place water, syrup, sugar, and salt in a medium saucepan and bring to a boil. Add peanuts, stirring occasionally to prevent sticking. Cook to 296°F on a candy thermometer. Remove from the heat and add baking soda, butter, and vanilla. Stir thoroughly. Pour onto a greased marble slab or greased baking pans. Spread quickly to 1/4-inch thickness. When almost cold, loosen candy from slab with a spatula and break into small pieces.
Vary your choice of nuts: brittle can be made with walnuts, pecans, or cashews. Use raw or roasted nuts.

Buy The Ingredients Walnuts Pecans Cashews
Product nutrition and information
 Quantity Ingredients Est.Price
  Karo Light Corn Syrup - $3.19/ea
  Domino Granulated White Sugar - $2.49/ea
 2lb box
  Planters Dry Roasted Peanuts - $5.49/ea
 12oz jar
Save $1.00 (details)
You May Already Have
  Morton's Regular Salt - $0.99/ea
  Arm & Hammer Baking Soda - $1.19/ea
  Breakstone's All-Natural Unsalted Butter - $2.99/ea
 2 sticks
  Nielsen-Massey Madagascar Bourbon Vanilla Extract - $8.99/ea
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