| | Directions | | Heat and stir sugar, syrup and water in saucepan until sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234°). Add peanuts @ 250°. Cook to hard crack stage (290°) stirring often. Remove from heat. Quickly stir in butter and soda. Beat to a froth for few seconds. Pour, at once, onto a well buttered cookie sheet, spreading with spatula. If desired, cool slightly and pull with fork to stretch thin. Break up when cold. Yield 1 1/2 pounds. |
|
|
| Ingredients | | - |  | 2 cups sugar |
| - | | 1 cup light corn syrup |
| - | | 1 cup water |
| - | | 2 cups raw peanuts (Spanish) |
| - | | 1/2 teaspoon Salt |
| - | | 2 tablespoons butter |
| - | | 2 teaspoons Baking Soda |
| |
| |
