Peanut Brittle

A Martha Espey recipe.

• 1 cup raw peanuts
• 1 cup sugar
• 1/3 cup light corn syrup
• 1/4 teaspoon salt

1. Cook mixture until peanuts pop and syrup is golden brown.
2. Remove from heat and stir in ½ teaspoon baking soda.
3. Pour immediately onto a greased cookie sheet.