Peanut Brittle

• 2 cups granulated sugar

• 1 cup raw Spanish peanuts

• ¼ teaspoon salt (scant)

• ½ tablespoon melted butter

1. Spread the peanuts out in a shallow baking pan and roast them in a 400°F oven for 5 minutes.

2. When they have cooled, slip off the skins and break the nuts in half. Sprinkle with the salt and mix well.

3. Spread the sugar over the surface of a 10” or 12” heavy skillet. Place over medium-high heat. Watch the sugar carefully, and as soon as it begins to melt, hold the pan above the burner, tilting it back and forth in various motions so that the sugar melts evenly. If it gets too brown, it will have a bitter, burnt taste and the caramel flavor will be lost.

4. When the sugar turns a warm amber, remove the pan from the stove. Stir in the peanuts and add the melted butter. Stir well and pour onto a 12” platter that has been lightly rubbed with sweet butter, and spread the mixture very thin.

5. Leave to cool and harden. When it is brittle, break into attractive free-form pieces.