This recipe was clipped from a newspaper, date unknown but the recipes in this collection were mainly from the 1960s through the 1980s. Recipe is typed below along with a scanned copy.

Homemade Peanut Brittle

1 1/2 teaspoons soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn sirup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts

Butter 2 baking sheets, each 15 1/2 by 12 inches. Keep warm. Combine soda, 1 teaspoon water and vanilla. Set aside. Combine sugar, 1 cup water and the corn sirup in a large heavy saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer (or until small amount of sirup dropped into very cold water forms a soft ball which flattens when removed from water).

Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees (or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully so mixture does not burn.

Immediately remove from heat; stir in soda mixture thoroughly. Pour half the candy mixture onto each warm baking sheet and quickly spread evenly about 1/4-inch thick. Cool. Break into pieces. Makes 2 pounds.