| | Directions |
- Combine first 4 ingredients in a 2 Qt microwave bowl and stir.
- Microwave on high for 5 minutes, stir well. Cook an additional 3 ½ to 4 minutes more.
- Add butter and vanilla, stir, microwave 1 minute on high.
- Peanuts will be browned and syrup is Very Hot.
- Stir with a wooden spoon. Add soda & stir gently until light and foamy.
- Pour on a greased cookie sheet and allow to cool.
- When hard, crack into serving size pieces and store in air tight container.
Note: Do the steps from baking soda to cookie sheet quickly. |
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Container: 2 qt microwave bowl
|  | | Ingredients | | - | | 1 cup raw Spanish peanuts |
| - | | 1 cup white sugar |
| - | | 1/2 cup light corn syrup |
| - | | 1/8 teaspoon salt |
| - | | 1 tablespoon butter |
| - | | 1 teaspoon vanilla |
| - | | 1 teaspoon baking soda |
| |
| |
