Peanut Brittle

Peanut Brittle
2 cups sugar
1 cup white Karo syrup
1 cup water
2 cups raw peanuts
1/2 cup butter
1 1/2 tsp. baking soda
Combine sugar, Karo syrup and water in a saucepan. Cook to 236 degrees F. or 3 foot long thread. Add raw peanuts and butter. Cook until caramel colored and then add baking soda. Mix well and pour out onto a buttered cookie sheet or marble slab. Break into pieces.

Note: This recipe was in Emily's handwriting. She also had a newspaper clipping from the Salt Lake Tribune with another peanut brittle recipe. It had more details.  So I will copy it also.

Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
2 sticks (1 cup) butter
2 cups peanuts, raw, chopped
1 tsp. baking soda
In a 3-quart saucepan heat and stir sugar, syrup and water until sugar dissolves. When syrup boils, blend in butter. Cook to 225 degrees F. Stir often and continue cooking until mixture reaches 275 degrees F.; add nuts.
Stir constantly to hard-crack stage, 300 degrees F. Remove from heat. Quickly stir in soda mixing well. Pour onto two cookie sheets. Stretch thin by lifting and pulling from edges with forks. Loosen from pans as soon as possible. Break into pieces. Makes about 2 1/2 pounds.