Peanut Brittle

I have been making a LOT of this for the Christmas season.  I LOVE LOVE LOVE peanut brittle. This recipe uses margarine (not butter!)  GASP!!  I think it is the only recipe I have that uses margarine.

PEANUT BRITTLE

2 cups sugar
1 cup white corn syrup
1/2 cup water
1/2 stick margarine
2 1/2 cups raw Spanish peanuts
1 1/2 tsp. soda

Before you begin, butter two cookie sheets and the inside of a heavy saucepan.

In saucepan, combine sugar, corn syrup, water and margarine.  Cook at medium high stirring frequently until temperature reaches 275 degrees.  Add peanuts and stir constantly until temperature reached 295 degrees.  Remove from heat and add soda.  Stir quickly then pour out onto buttered cookie sheets.  Allow to cool.  Break into pieces and store in airtight container.

*This takes about an hour to make.  Do not try rushing the recipe by cooking at a higher temperature or it will not turn out.