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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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So buttery and good. I would leave the peanuts out for my dad. For everyone else, I used raw peanuts. Cooling time is not figured in. Ingredients:
2 cups sugar |
1 cup light corn syrup |
1/2 cup water |
1 cup margarine or 1 cup butter |
2 cups raw peanuts or 2 cups roasted peanuts |
1 teaspoon baking soda |
Directions:
1. Combine sugar, syrup and water in 3 quart pan.
2. Cook and stir until sugar dissolves.
3. When syrup boils, blend in butter.
4. Stir frequently after mixture reaches syrup stage (230°).
5. Add nuts when temperature reaches soft crack (280°) and stir constantly until hard crack (305°).
6. Remove from heat.
7. Quickly stir in baking soda, mixing thoroughly.
8. Pour onto 2 large, well butter cookie sheets.
9. As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
10. Loose from pans as soon as possible and turn candy over.
11. Break in pieces.
12. I use table knife handle.
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