Working for peanuts?

You could be today because it's National Peanut Brittle Day! I know, you're excited, right? I love peanut brittle, but that's probably no surprise. My husband makes really good homemade peanut brittle. Do you know what brittle is? It's a confection, usually very hard and brittle, made of caramel or near-caramel sugar syrup, and nuts such as peanuts, pecans, and almonds. Fascinating. There are lots of recipes for recipes, including some microwave ones. I hope to talk Rick into making a batch later today. That is, once he shells all these peanuts in this bowl. If he does make some, maybe I'll change the picture to the final product. ETA -- it turned out yummy!

PEANUT BRITTLE

• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 1/4 cup butter
• 2-1/2 cups raw peanuts
• 1-1/2 teaspoon baking soda

Butter two baking sheets and butter the sides of a 3-qt saucepan. In the pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until boiling. Clip candy thermometer to side of pan. Reduce heat to medium-low and continue boil at a steady rate, stirring occasionally,until thermometer says 275 degrees (soft-crack stage, about 30 minutes). Stir in nuts and continue cooking over medium-low heat, stirring frequently until thermometer registers 295 degrees (hard-crack stage, 15-20 minutes). Remove from heat and remove thermometer. Sprinkle baking soda quickly over the mixture while stirring. Immediately pour onto buttered baking sheets. Use two forks to lift and pull the mixture as it cools. Let cool completely before breaking into pieces. Store in a tightly covered container. Makes 2-1/4 pounds of peanut brittle, about 72 pieces.