• 1/2 cup (125 mL) butter
• 1 cup (250 mL) granulated sugar
• 1/4 cup (50 mL) golden corn syrup
• 1-1/2 cups (375 mL) salted peanuts

1. In a large saucepan, combine butter, granulated sugar and corn syrup. Cook and stir with awooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.
2. Add nuts and increase heat to medium-high. Cook, uncovered, stirring constantly until nutsare lightly browned and syrup is a warm golden colour, about 5 minutes.
3. Pour mixture onto a foil-lined and lightly buttered baking sheet, spreading as thinly aspossible. Cool until hard. Peel candy from foil and break into pieces.

1 1/4 lbs
Tips: Brittle can be stored, tightly covered, at room temperature for up to 5 days.
Variations: Substitute 2 cups (500 mL) roasted, salted cashews or mixed nuts for peanuts.

Sprinkle hot brittle with 3/4 cup (175 mL) milk chocolate chips. When melted, spread over candy. Sprinkle with additional chopped nuts, if desired.