NUT BRITTLE

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 cup butter or margarine
1/2 teaspoon salt
3 cups raw shelled peanuts (16 ounces) or other coarsely chopped nuts
1 1/2 teaspoons baking soda

Butter sides of heavy 3-quart saucepan. In it stir together sugar, corn syrup, water, butter, and salt. Bring to boiling, stirring to dissolve sugar. Cook with gentle boil over entire surface over medium heat till 275°F. on candy thermometer and syrup begins to turn a golden color; stir occasionally. Add nuts and continue cooking, stirring often, till 295°F. on candy thermometer and syrup is a clear golden color. Remove from heat. Quickly stir in baking soda. Immediately pour hot mixture into two buttered 15x10x1-inch pans. If desired, pull with forks to stretch thin. Cool. Break into pieces. Make about 2 1/4 pounds candy.

PEANUT TOFFEE
Shape a pan from a 12×10-inch sheet of foil by turning up edges to form a rectangle about 10×8 inches. Sprinkle 1/2 cup finely chopped peanuts in pan; set aside. In 1 1/2-quart saucepan melt 1/2 cup butter or margarine over medium-high heat. Immediately begin to stir in 1 cup sugar gradually with long-handled wooden spoon (should take 45 to 60 seconds). Continue to cook over medium-high heat about 6 to 7 minutes till mixture turns golden brown, stirring only enough to prevent burning. (Once the syrup mixture starts to brown the color changes very rapidly.) Pour over nuts in prepared pan. Cool; break into pieces. Makes 3/4 pound candy.

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