Here's the "story". My dear dads 3rd wife made really good peanut brittle and wouldn't share her recipe saying it was a family secret. After quite a long time she decided to pass it along to me and I began making it. This is the recipe all the kids grew up chewing on at Christmas. Well, several years later I found out her recipe was exactly, I repeat, exactly the same as the BHG coolbook. Go figure. That's "S" for you.
2 c sugar
1 c light-colored corn syrup
1/2 c water
1/4 c butter, no substitutes
2 1/2 c raw peanuts or other coarsely chopped nuts
1 1/2 t baking soda, sifted
1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).
Makes: 72 servings Yield: 2 1/4 pounds. Prep 15 mins. Cook 45 mins to 50 mins.