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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Great recipe, especially for holiday gifts. Read the directions carefully, I included good pointers. This is my interpretation on a recipe from . Variations include pumpkin seeds, almonds and cashews . You may use all white sugar, however, I threw in dark brown sugar for both taste and colour. Ingredients:
1/2 cup white sugar |
1/2 cup dark brown sugar |
1/2 cup light corn syrup |
1/4 teaspoon salt |
1/4 cup water |
1 cup peanuts (if salted peanuts, omit 1/4 tsp of salt) |
2 tablespoons butter, softened |
1 teaspoon baking soda |
1 teaspoon vanilla |
Directions:
1. Have ALL the ingredients measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps.
2. Grease a large cookie sheet.
3. Set aside.
4. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.
5. Set candy thermometer in place and stir until the thermometer reads 250 degrees(may take some time, be patient, its worth it).
6. Stir in peanuts.
7. Stir frequently until temperature reaches 305 degrees F (for crunchy), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
8. Remove from heat; immediately stir in butter or margarine, baking soda and vanilla.
9. Pour at once onto cookie sheet.
10. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
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