Blue Ribbon Winner Peanut Brittle

Grease large cookie sheet.

In a heavy, 2-quart sauce pan (I use a cast iron dutch oven) over medium heat, heat to boiling the following: sugar, corn syrup, salt and water, stirring until sugar is dissolved. Stir in peanuts at this point.

Set in candy thermometer and continue cooking, stirring frequently until thermometer reaches 300*F or the hard crack stage.

Remove from the heat immediately and stir in butter and baking soda. Pour at once onto the cookie sheet. Spread around until mixture is about a 14″ x 12″ rectangle.

Once cool, snap into pieces with hands. Yields approx. 1/4 pound.