Peanut Brittle
2C raw Spanish peanuts (Trader Joe's, although this year I had to go to Albertsons for them)
1C sugar
1C white Karo syrup
Using a cast iron skillet, cook on high heat, stirring constantly with a wooden spoon.
Boil 5 or 6 minutes, until golden brown.
Put in 1 level teaspoon of baking soda and stir in fast (it will get kind of bubbly).
Pour into a buttered cooked sheet (Pam is OK, too.) Spread it around as thin as you can get it.
After it cools, just break it up, and you're done!
Hint: it's easier to pour onto the cookie sheet if you have someone to help!