Peanut Brittle

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger plans to run a series of recipes from that cookbook. If your church has a cookbook or if you would like to submit your own recipe of a favorite dish for possible publication, please email it to: editor@gatesvillemessenger.com.

3 c. white sugar                                 3 tsp. butter

1 c. white Karo                                  1 tsp. salt

½ c. water                                            2 tsp. baking soda

3 c. raw peanuts

Mix sugar, Karo, and water together and bring to boil until mixture spins a thread. (Stir and test with a wooden spoon.) Add raw peanuts. Stirring constantly, continue cooking until candy turns to a golden color (brownish gold). Take off heat and add all the following ingredients at one time: butter, salt, and baking soda. Stir until butter is melted and well mixed. Pour into buttered surface or buttered pie tins to make into patties. Slightly shake tins to spread thin. Completely cool and store in airtight containers or zip lock bags.