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Mom's Peanut Brittle

"Here's the recipe my Mom has make for 50 years or so ...At least longer than my oldest sibling can don't forget!"

Ingredients :

1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup uncooked Spanish peanuts
1/2 teaspoon salt
half of teaspoon vanilla extract
half of teaspoon baking soda
1 half teaspoons water

Instructions :

Prep :	Cook : 36M	Ready in :

Generously butter a 12x18 inch cookie sheet. Set apart.
Mix sugar, water, and corn syrup in a heavy skillet. Stir properly until it involves a boil. Cover and boil 3 minutes. Continue to boil to tough ball stage (when a bit bit dropped right into a cupful of bloodless water bureaucracy a tough ball - hence the call!) 250 tiers F (120 degrees C).
Stir in butter and peanuts. Continue cooking till combination turns a light brown shade. Remove from warmness.
Mix collectively salt, vanilla, baking soda and water. Combine this with syrup and nuts combination. Mix nicely, and speedy.
Pour onto organized cookie sheet. Use again of buttered spoon to unfold thinly and frivolously. Allow to chill, then damage into portions. Store in hermetic container in refrigerator.

Notes :

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