Instructions: Grease 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add peanuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and peanuts will "pop" because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will "puff up". Pour candy on pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces.

Makes 2 1/2 to 3 pounds.

A candy thermometer is highly recommended for perfect brittle!

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