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Old Timey Table Top Pecan/Cashew Brittle

Source of Recipe

Aunt Saunny

2 cups sugar
1 cup light corn syrup
2 Tablespoons Peanut Butter
1/2 cup water
1/4 cup Cow butter or margarine
2 & 1/2 cups Pecans or Cashews or mix using both
1 & 1/2 tsp. baking soda, sifted

Butter two large baking sheets, then set aside. Butter the sides of a heavy 3-quart saucepan. In the saucepan combine sugar, corn syrup, peanut butter, water and butter or margarine. Cook over medium-high heat to boiling. Stirring
constantly with a wooden spoon to dissolve the sugar. This should take about 5 minutes. Avoid splashing candy mixture on sides of pan. Carefully clip a candy thermometer to the side of the pan. Cook over medium-low heat stirring occasionally till thermometer register 275 degrees, soft-crack stage. Mixture should boil at a moderate, steadyrate over the entire surface. Reaching soft-crack stage should take 30 to 35 minutes. Stir in rawpeanuts. Continue cooking over medium-low heat, stirring frequently, till candy thermometer 295 degrees, hard-crack stage. Reaching hard-crack stageshould take 15 minutes more.

Remove pan from heat. Remove thermometer from saucepan.
sprinkle sifted baking soda over mixture, stirringconstantly. Spray a formica table top or counter with non stick spray and pour candy over this and spread out to desired thickness with a greased(buttered orsprayed)
Rolling Pin.Cool the candy completely. With a spatula lift candy up from table or counter and Break candy into pieces. Store tightly covered. Wash table area with
warm sudsy water.
Makes about 2-1/3 lbs.