1 cup light or dark corn syrup (Karo)
1/8 tsp. salt (omit if using salted peanuts)
1 cup sugar
1/4 cup water
2 tbsp. butter
1 1/2 cups shelled peanuts
2 tsp. hot water
1 tsp. baking soda

Mix corn syrup, salt, sugar, water and butter; cook to soft crack stage (270-290°F on candy thermometer).

Gradually stir in peanuts so that mixture will continue to boil. Cook, stirring constantly, to hard crack stage (300-310°F on candy thermometer).

Note: Color of mixture will darken slightly.

Remove from heat; stir hot water into baking soda and beat thoroughly into brittle.

Turn out onto heavily buttered baking sheet; with spatula spread out as thin as possible. Let cool for 5 minutes; turn warm brittle upside down.

Brittle may be cut into strips to make it easier to turn.

Stretch brittle to desired thickness. Cool; break into irregular shaped pieces.

Cooks Note: Use of a candy thermometer is recommended.

Makes 1 1/4 pounds.