[mcgill]

1/2 c. butter
1 c. sugar
1/4 c. corn syrup
1 1/2 c. salted peanuts

In a large sauce pan combine butter, sugar & corn syrup. Cook and stir with a wooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.

Add nuts and increase heat to medium high. Cook uncovered, stirring constantly until nuts are lightly browned and syrup is a warm golden color - about 5 minutes.

Pour mixture out onto a foil-lined and lightly buttered baking sheet, spreading as thinly as possible. Cool til hard. Peel candy from foil and break into pieces.
Makes about 565g. (1 1/4 lb.)

VARIATIONS:

1) Substitute 500 ml. (2 cups) roasted, salted cashews or mixed nuts for peanuts.

2) Sprinkle hot brittle with 3/4 c. melted chocolate chips. When melted, spread over candy. Sprinkle with additional chopped nuts, if desired.