Preparation time: 10 minutes. Cooking time: about 20 minutes. Yields: about 1 1/2 pounds candy.

2 c. (10 oz.) salted peanuts
2 tbsp. butter
2 c. granulated sugar
1 c. water
3/4 c. light corn syrup
1/2 tsp. salt
1 tsp. baking soda

1. Grease a large cookie sheet with butter.

2. In a heavy 10-inch skillet, combine sugar, water and corn syrup. Stir to mix.

3. Bring to a boil over high heat. Reduce heat just enough to keep mixture from boiling over. Allow mixture to boil rapidly for 20 minutes or until syrup turns very light tan. Do not over-brown.

4. Remove from heat. Quickly stir in peanuts, salt and baking soda.

5. Immediately pour mixture onto prepared baking sheet. Cool. Break into pieces. Store airtight.

TIPS: Makes only 1 batch of brittle at a time. If you do not have a heavy 10-inch skillet, a 10-inch Dutch oven or heavy pot may be used. Do not use a smaller surface area as syrup will not cook evenly. Peanut brittle chips well if broken into farily large pieces; pack in layers with waxed paper in between each.