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Nancy Marquess' Peanut Brittle

  • Mix:
    • 1 1/2 cup sugar
    • 2/3 cup white karo syrup
    • 1 cup water
  • Cook to soft ball stage
  • Add:
    • 2 cups (16 oz) raw Spanish nuts
    • 1 Tblsp. margarine
    • dash salt
  • Stir and Cook to the hard crack stage where it breaks into hard brittle threads (approximately 10 minutes).
  • Remove from heat.
  • Add 1 tsp. soda and stir well.
  • Pour into greased cookie sheet.