Buttery Peanut Brittle
from Shirley Kindem, Apple Valley, MN

Combine in 3-quart heavy saucepan:
2 C sugar
1 C light corn syrup
1/2 C water

Cook and stir until sugar dissolves.
  
Bring to boil and blend in:
1 C (2 sticks) margarine or butter

Stir frequently until mixture reaches soft crack stage (280º)
  
Add:2 C raw peanuts

Stir constantly until mixture reaches hard crack stage (305º).  

Remove from heat, quickly stir in:  1 t soda
 
Mix thoroughly.  Pour onto 2  buttered cookie sheets.

As candy cools, stretch it by lifting and pulling edges with 2 forks.  Loosen from pans as soon as possible; turn candy over.  

Break apart into pieces.  Store covered in cool place.  Makes 2 -1/2 lbs (fills 5-qt ice cream pail with waxed paper between layers).