Peanut Brittle

Grease baking sheet.

In heavy 3-quart saucepan, stir together corn syrup, sugar, water and margarine.

Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to a boil.

Continue cooking, without stirring, until temperature reaches 280° on candy thermometer or until small amount dropped into very cold water separates into threads which are hard, but not brittle.

Gradually stir in peanuts; continue cooking, stirring frequently until temperature reaches 300°.

Remove from heat; stir in baking soda.

Immediately pour mixture onto baking sheet. Spread mixture evenly to edges of sheet.

Makes about 1 1/2 pounds.