There are a lot of recipes for peanut brittle out there but this is the easiest one that I have tried. This recipe is very light and airy. When you add the baking soda after you take it off of the heat then it doesn’t make it sticky like in other recipes.

1 cup light corn syrup
1 cup granulated sugar
1 tablespoon butter
1/4 teaspoon salt
raw peanuts (however many you like)
1 heaping teaspoon baking soda

Put all the ingredients, except the peanuts and soda, in a deep sauce pan. Put on medium heat. stirring constantly until sugar dissolves. Add the peanuts. Stirring at all times, take mixture to 290 on a candy thermometer. Remove from heat and stir in one heaping teaspoon baking soda (make sure baking soda is fresh). Now pour out on a greased cookie sheet. do not tip cookie sheet to thin, peanut brittle is best when thick which makes it more airy.

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Peanuts are used in candy-making in a seemingly infinite number of ways. A lrge variety of candy bars combine peanuts (whole, chopped or as butter) with such treats as chocolate, nougat, marshmallow, caramel, other nuts and dried fruits. Peanut brittle and chocolate-covered peanuts are always popular. The high protein content of peanuts make them ideal for high energy snacks. Six of the top ten candy bars sold in the U.S. contain peanuts and/or peanut butter. While many new exciting recipes have evolved, many of the commercial peanut candy recipes used today are the same old fashioned home cooked recipes of our country cooking forebears.

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