½ c water
2 c sugar
1 c white corn syrup
2 t soda
½ t salt
2 T butter
1 t vanilla
1 bag Spanish peanuts
Mix together in heavy saucepan over medium heat. Bring to a boil sugar, corn syrup, salt and water. Stir until sugar is dissolved. Set candy thermometer in place. Stir in peanuts and continue cooking. Stir frequently until temp reaches 300F/150C or until a small amount of mixture dropped into very cold water separates into hard and brittle threads. Remove from heat and immediately stir in butter and baking soda. Pour at once onto greased cookie sheet. With two forks, lift and pull mixture into rectangle about 14x12. Cool. Break into pieces
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