RAW PEANUTS FOR PEANUT BRITTLE RECIPES

Steps:

• Lay out several sheets of foil to spoon the hot peanut brittle onto.
• In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
• Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
• Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.

Steps:

• Line two large rimmed cookie sheets with foil. Spray lightly with non-stick cooking spray.
• Combine sugar, corn syrup and water in a medium saucepan. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium and cook, stirring occasionally, until the mixture registers 250°F on a candy thermometer, about 20 to 25 minutes. Stir in peanuts and salt and continue cooking until mixture reaches 295°F, about an additional 25 minutes.
• Remove from heat.  Stir in butter and baking soda.  The mixture will lighten and foam.  Divide the mixture evenly onto the prepared cookie sheets.  Spread until the mixture is about ¼-inch thick.  Cool completely; break into pieces.  
• Heat the white chocolate chips in a microwave safe bowl on HIGH for 45 seconds or until melted, stirring every 15 seconds.  Drizzle over brittle and allow to set completely before transferring to an air tight container.  Store tightly covered at room temperature.