Buttery Peanut Brittle

2 cups sugar

1 cup light corn syrup

1/2 cup water

1 cup butter

2 cups peanuts

1 tsp. baking soda

Combine sugar, corn syrup and water in a 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230*). Add nuts when the temperature reaches soft crack (280*) and stir continually until the temperature reaches hard crack (305*). Remove from heat. Quickly stir in soda, mixing thoroughly. Pour onto two cookie sheets.

As the candy cools, stretch it out thin by lifting and pulling from edges, using two forks. Loosen from pans as soon as possible. Turn candy over. Break in pieces. Makes 2 1/2 pounds.

This is a first prize winner for me in the New York State Fair.