| | Directions | | Combine sugar, corn syrup and water in a 3 qt. saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in the butter. Stir frequently after mixture reaches the syrup stage (230 degrees). Add nuts when temperature reaches soft-crack stage (280 degrees) and stir constantly until temperature reaches the hard-crack stage (305 degrees). Remove from heat. Quickly stir in baking soda, mixing thoroughly. Pour onto two cookie sheets or two 15 1/2 X 10 1/2 X 1" pans. As the candy cools, stretch it out thin by lifting and pulling from edges, using two forks. Loosen from pans as soon as possible; turn candy over. Break into pieces. Makes 2 1/2 lbs. |
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| Ingredients | | - |  | 2 cups sugar |
| - | | 1 cup light corn syrup |
| - | | 1/2 cup water |
| - | | 1 cup butter |
| - | | 2 cups peanuts |
| - | | 1 teaspoon baking soda |
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