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Buttery Peanut Brittle

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“So buttery and good. I would leave the peanuts out for my dad. For everyone else, I used raw peanuts. Cooling time is not figured in.”
2 1/2 pounds

Ingredients Nutrition


  1. Combine sugar, syrup and water in 3 quart pan.
  2. Cook and stir until sugar dissolves.
  3. When syrup boils, blend in butter.
  4. Stir frequently after mixture reaches syrup stage (230°).
  5. Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
  6. Remove from heat.
  7. Quickly stir in baking soda, mixing thoroughly.
  8. Pour onto 2 large, well butter cookie sheets.
  9. As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
  10. Loose from pans as soon as possible and turn candy over.
  11. Break in pieces.
  12. I use table knife handle.

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