
I burned my thumb pretty badly on christmas day making Peanut Brittle from scratch for Jeff's dad. The brittle turned out great and my thumb is healing. (I will spare your eyes and not post photos of the thumb.)
Peanut Brittle
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Directions:
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Baker's Notes:
We conveniently decided we were going to make the brittle on Christmas Eve at approx. 6:30pm. Problem is most of the stores were closed already for the holiday so we bought 10: 1 5/8 oz. bags of salted and honey roasted peanuts from a liquor store because that was all they had. We thus omitted the salt from the recipe because the nuts were salty in themselves. I was thankful Jeff's mom had a candy thermometer because I can't imagine doing this project without one. This must be the first recipe I followed every step to the letter... and I'm glad I did because it turned out beautifully and Jeff's dad seemed impressed! :0)
When our friend Rob was visiting from Eugene he gave us the brilliant idea to compile a CD of songs about trains for Jeff's dad and thankfully provided us with the majority of the music! Here are the album covers Jeff and I designed:
Front cover of CD case:
Back of CD case: