3 c. raw, shelled peanuts (16 oz.) or other coarsely chopped nuts
1 1/2 tsp. baking soda
1/2 tsp. salt
2 c. granulated sugar
1 c. light corn syrup
1/2 c. water
1/4 c. butter

Spread peanuts in a 15 x 10 x 1 inch baking pan; place in 350 degree oven for 15 minutes. Remove and pour into a bowl; keep warm. Meanwhile, blend baking soda and salt; set aside. In 3 quart saucepan, stir together sugar, corn syrup, and water. Bring to boiling. Boil rapidly until syrup begins to turn a golden color (275 degrees on a candy thermometer). Add nuts and continue cooking, stirring often, until syrup is a clear golden color (295 degrees). Remove from heat. Quickly stir in butter and soda mixture. Immediately pour hot mixture into 2 (15 x 10 x 1 inch) baking pans. If desired, cool slightly and pull with forks to stretch thin. Cool. Break into pieces. Makes 2 1/4 pounds candy.

To be sure of fresh taste, start with raw peanuts or other nuts and roast them yourself. If you have a microwave oven, you can micro-roast them. Try different kinds of nuts. Each lends a unique taste to the candy. The amount of baking soda you use in brittle determines its texture. More soda makes a lighter, crunchier candy; less makes a harder brittle. For foamy brittle, stir as little as possible after the soda is added. Adjust cooking time to your saucepan. If the pan is made of thin metal, you'll need to take the syrup off the heat quicker. Make sure the nuts are warm when you stir them into candy so they won't cool the syrup down too fast.