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1 cup water 2 cups sugar 1 cup light corn syrup 2 cups raw peanuts 1/2 teaspoon salt 2 tablespoons butter for the candy More butter for the pan and for your fingers 1 teaspoon baking soda 1 pound of dark chocolate

11 bowl of ice water for safety in case you get burned (plunge your hand in here quickly in case of an accident) Place the sugar, water, corn syrup, salt and peanuts in a heavy pan. Stir over low heat until well blended. Raise the heat and bring to a boil without stirring. When the candy thermometer gives you a 300-degree reading, remove from heat. Quickly add the butter and baking soda. Stir in well and pour the hot candy out on a baking sheet, which you have smeared with butter. Using the backs of two spoons, which you have buttered, pull and push the candy out to make it a thin sheet. Quickly score into bite-size blocks with a hard knife, if you can. It does get stiff very quickly so donít worry about cutting it all the way through. Let it cool. Break it apart, hopefully along the scored lines for uniform size pieces, but donít worry if it breaks into crazy-shaped pieces. Just smack it with something heavy and it will break. Melt the chocolate in a double boiler or in your microwave. If melting in your microwave, nuke it for 1-minute intervals and stir after each minute. When itís of good semi-liquid consistency, use a fork and dip the pieces of peanut brittle into the chocolate until coated on all sides. Lay the pieces on sheets of aluminum foil to cool and let the chocolate set up. Then, bring some to me so I can give it a taste test to be sure you did it right. Thank you.