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Truly Soft Peanut Butter Brittle Recipe

1 C. granulated sugar
1 C. water
1 C. light corn syrup
2 C. peanut butter
2 C. nuts (hazelnuts, pecans, peanuts, almonds), optional

In a heavy 3-quart saucepan, combine sugar, water and corn syrup and cook over medium heat, stirring occasionally, until a candy thermometer registers 235 F., or a ball dropped in cold water is soft to the touch.

Remove from heat, add peanut butter and stir until mixture is smooth. Add nuts, if desired. Pour onto greased 10-by-15-inch cookie sheet.

Pour and pat to desired thickness, smoothing out the edges. When cooled, cut into pieces.

Makes 2 1/2 pounds.

  

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