1 c. white sugar
1 c. dark karo syrup
1 tbsp vinegar
2 tbsp baking soda, fresh
Dipping chocolate

Combine sugar, Karo and vinegar in a heavy gauge saucepan, 2 quart size, and cook medium heat stirring until sugar in dissolved. Place a candy thermometer in the pan and keep on medium heat until it reaches 300°F. while waiting for candy to get to the right temperature, grease a jelly roll pan. When candy is 300°F on the thermometer, IMMEDIATELY remove from heat and stir baking soda in quickly with a wooden spoon. Then pour quickly into pan DO NOT spread. Let cool 1 hour. Break into pieces and dip into melted chocolate, set on wax paper to set.

You may put peanuts on the jelly roll pan and then pour the candy onto it make a peanut brittle.

Cooks Note: A Candy Thermometer is recommended for best results.