- 3 1/2 cups sugar
- 1 cup corn syrup
- 3/4 tsp salt
- 1 3/4 cup water
- 1 tbsp baking soda
- 1 tsp vanilla
- 1/4 cup butter, plus a little extra for buttering the cookie sheet.
- 1 pound spanish peanuts
In a sauce pan, combine sugar, water, salt and syrup. Cook over a low flame, stirring constantly, until sugar has fully dissolved. Bring to a full boil continue stirring, to 230°F, check with candy thermometer.
Stir in peanuts and continue to cook to 302°F, watching carefully to keep from scorching. Turn off flame, add vanilla, butter and sprinkle in baking soda, continuing to stir well, Pour hot mixture on to buttered cookie sheet. Using buttered hands, lightly pull and flatten the mixture until you have a single layer of peanuts.
After mixture has cooled at least 30 minutes, you can break it into chunks. Best when keep in air tight container.
makes about 2 1/2 pounds of candy.
Photo by mllePeterson via Flickr using a CC-BY license.
