Grandma Shore’s Peanut Brittle

2 cups sugar

1 cup light Karo syrup

½ cup water

Combine sugar, syrup and water in heavy saucepan.  Cook to 240 degrees.  (If using pecans, cook to ~ 265F)

2 cups raw peanuts

Add nuts and cook to 300 to 310 degrees. While cooking, stir periodically to keep mixture from scorching. 

1 Tbsp butter

1 tsp salt

2 tsp baking soda

Add butter, salt and soda and stir quickly to mix.  Mixture will foam. 

While still foaming, pour onto pan or board that has been covered with buttered aluminum foil.  (Works best if you pour candy as thin as possible onto a large area)   Allow to cool very slightly.  While warm and pliable, stretch it.  The secret is to stretch the candy THIN.