How to Make Peanut Brittle
- Cook sugar, karo and 2 cups of butter until candy thermometer registers 238 degrees. Use medium heat. Secret: Make sure you only stir once in awhile. Otherwise, the Peanut Brittle will turn to sugar!
- Stir in the peanuts and cook until golden brown (290 degrees on the candy thermometer).
- Add the 2 Tablespoon butter and baking soda. (Do not be alarmed; it will foam up and change colors!)
- Pour out on a well buttered cookie sheet and cool. Depending on how thick or thin you like it, 1 to 3 cookie sheets are used. I use a spatula to spread the mixture on the cookie sheet. Leave about 1 to 1 1/2 inches from the edge of the cookie sheet to prevent Brittle from running over.