2 cup sugar
1 cup dark corn syrup
1/4 cup water
1 1/2 cup salted peanuts
2 tbsp. butter
1 tsp. vanilla
2 tsp. soda

Take a three quart saucepan. Mix sugar corn syrup and water in it. Cook the mixture in a medium heat till sugar melts and to prevent it from burning check the heat in a candy thermometer if the heat is 285 degrees. Add peanuts and butter and keep cooking at 295 degrees. Take the help of the candy thermometer. Take out from the heat and then add vanilla essence and soda while continuously mixing it. The process should be done quickly. Now pour the contents on a well oiled cookie sheet. Spread it out as thin as you can. As it begins to set, loosen it and set it upside down. Pull the brittle as thinner as you can. Once cool break it into pieces.

Serve: 2 pounds pf brittle.

Useful tip: Candy thermometers should be used with utmost care. Never dip a candy thermometer right away in the boiling water. Instead place the thermometer in a pan of water and wait till the water boils. You can use the thermometer which has reached the boiling in its measure to check the heat of your candy.

Facts: Peanuts originally were cultivated in South America by the Indians there for the past 2000 years. The slave traders of the Spain and Portugal brought them to Africa and Europe. They also started it in American South and it is one of the major crops even today.

“Food for thought is no substitute for the real thing.”
Walt Kelly