You don't find too many people today that make peanut brittle - it's easier to buy in the store. But it won't be as good as my Aunt Elizabeth's peanut brittle. I remember when I was little and she would be visiting from Springfield, Illinois and she made this up. She buttered down the whole kitchen table and that is where she would pour the brittle to set up. Aunt Elizabeth was married to your Grandpa F's brother.
Ingredients
3 cups sugar
1 2 c. syrup
1 c. water
Directions
Boil to 275 degrees on a candy thermometer. Add:
1 -1 2 pounds raw peanuts (not processed)
2 T. margarine - Boil to 310 degrees.
Remove from heat and add 1 t. vanilla and 1 t. baking soda. Stir well and pour on buttered surface.