 | | Directions |
- Mix together in a 3-quart, heavy bottom saucepan the sugar, water, corn syrup, salt, and peanuts. Stir over low heat until well blended, then raise heat to medium-high and boil without stirring to 300° F. on a candy thermometer. If working without a thermometer, see TIP.
- While syrup cooks, generously butter a baking sheet and set aside. Measure butter, baking soda, and vanilla. Have them within reach.
- When syrup reaches 300° F, remove from heat and immediately add butter, baking soda, and vanilla. Stir in and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make a thinner sheet, but do this very carefully, as the candy will be hot.
- Cool on the sheet and break into pieces. Store air-tight in a waxed-paper lined container.
- TIP: If you don't have a candy theremometer, have a bowl of ice water near the stove. When the boiling syrup begins to turn golden brown, drop a small amount - about 1/2 teaspoon into the cold water. When the syrup immediately hardens into a brittle string or ball, it is done.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Container: heavy saucepan, large baking sheet
|  | | Ingredients | | - | | 1 cup water |
| - | | 2 cups sugar |
| - | | 1 cup corn syrup , preferably light |
| - | | 2 cups raw peanuts |
| - | | 1/2 teaspoon salt |
| - | | 2 tablespoons butter, plus extra for pan and fingers |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon vanilla (optional) |
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