Peanut Brittle

From Elinor Drake

Elinor has made this peanut brittle recipe for many years. It came from Richard and Jean Applegate, Atlanta, Illinois.

Ingredients:

2 cups sugar

1 cup white syrup

½ cup water

1 teaspoon salt mixed with 2 rounded teaspoons baking soda

2 tablespoons margarine

2 teaspoons vanilla

Cook sugar, syrup, and water to 250 degrees F. Add 2 cups of raw Spanish peanuts. Cook slowly (taking at least 20 minutes) stirring as needed to 300 degrees F. Remove from heat and add the butter, vanilla, and salt-soda mixture. Stir quickly, pour on greased marble slab or baking sheet. Use plenty of lard for greasing slab. Protect hands with cloth gloves covered by greased rubber gloves and stretch candy as thin as possible.