Peanut Brittle

Brittle

Grandma Bernice Kellogg's

[If thermometer boils at 210 deg. Cook to 304 deg.]

3 C. sugar

1 ¼ C. lite Karo

1 C. water

2 T. butter

Mix together and set aside next 3:

½ tsp. salt

1 tsp. Baking soda

1 tsp. Vanilla

2 ¾ C. raw peanuts OR 2 C. wide raw coconut & ½ C. raw cashews

Marble Slab or counter at room temperature (buttered)

Put sugar, karo, water & butter in a heavy pan. Stir to dissolve sugar before it boils.

Wash sides of the pan down with pastry brush and water. Do this as you are stirring the sugar mixture while it is cooking to stop any crystals from forming – very important.

Cook to 244 deg. And add peanuts OR cook to 284 deg. And add coconut & cashews.

Then cook to 304 deg. Remove from heat. Stir in salt mixture. Pour on buttered surface. Pull thin as possible. (Optional: turn to keep nuts covered).

Cool break apart! Yum