| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Desserts, Candies, Holiday | 8 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 1/2 | c | Corn syrup |
| 1 | c | Water |
| 1/4 | c | Butter cut into pieces |
| 1 | ts | Salt |
| 16 | oz | Dry roasted peanuts unsalted |
| 1 1/2 | ts | Baking soda |
| 1 | ts | Water |
| 1 | ts | Vanilla |
INSTRUCTIONS
Grease two cookie sheets and keep warm in a 200 degree oven. In a large saucepan, combine the sugar, corn syrup, and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240 degrees (soft-boil stage). Stir in butter, salt, and peanuts. Continue heating, stirring constantly, until the mixture reaches 300 degrees. Meanwhile combine baking soda, 1 teaspoon water and vanilla. Remove saucepan from heat. Stir in baking soda mixture. Quickly pour half the mixture over each cookie sheet. Spread with buttered metal spatula to a 1/4" thickness. Cool. Break into pieces. Yield: About 2 1/2 pounds. SOURCE: Karen Lou Grenzow, Sumas, WA, Country Woman, Nov/Dec 1992 SHARED BY: Jim Bodle 12/92
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