Recipe - Peanut Brittle

1 One half pound Sugar
Three fourths pound Glucose; or karo
2 ounce Butter
One half teaspoon Vanilla
Three fourths pound Peanuts
1 teaspoon Baking soda; heaping
Three fourths pt Water

Put sugar, glucose and water on hot fire and stire until it commences
to boil. Wash down sides of kettelt. Cover until it steams well.
Remove cover and cook until it cracks when dropped in cold water. Put
in peanuts, butter, stir constantly. Cook until peanuts are roasted
and candy becomes a golden brown. Sometimes peanuts commence to pop,
which indicates they are roasted sufficiently. Use raw peanuts. When
peanuts are roasted, set off fire and stir vanilla in well. Have your
soda dissolved in just a little water, using only enough to cover
immediately. After adding vanilla, pour in dissolved soda and stir
thoroughly. As soon as it is stirred thoroughly, pour out on warm
greased plate or slab. Cost of making about 34 cents. Makes 2 pounds.

Source: Margaret Foster, Keene Hill Grange, Coshocton County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of the Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub.food/mealmaster/recipes/mmcandy.zip