This Peanut Brittle has been made in my family since long before candy thermometers. They began with a thin glass bowl but with the advent of tub margarine we have adapted to a clean empty half pound margarine tub to test the syrup.

2 cups white sugar
1/2 cup water
1 cup white Karo Syrup
2 cups raw peanuts
1 tsp. vanilla
1 tsp. butter
2 tsp. baking soda

Instructions:

In a heavy saucepan place the sugar, water and Karo Syrup. Bring to a hard boil. Continue to boil until the hot syrup dripped into the margarine tub of cold water pops against your hand (you will feel a crack as the syrup hits the cold water).

Add the peanuts and continue cooking until the syrup turns a golden brown. Remove from heat. Add the butter and vanilla and stir well.

Sprinkle the baking soda over the top and stir hard to distribute. Candy will foam up do not stir too long as you want the foamy look to be retained. Your Peanut Brittle will become light and fluffy. Don't stir too long candy should have a light fluffy look.

Immediately pour out on a greased platter and allow to cool. You can roll the platter to spread the candy but do not spread it with a spoon or by pushing it as this will cause it to become dense and heavy rather than light and fluffy.

When cool break into pieces. This Peanut Brittle can be stored in zipper type bags or any air tight container.