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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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You can use any type of nut with this recipe. Besides peanuts I've used cashews and almonds. I just might try using mixed nuts this year for Christmas baskets. Servings and time to make are approx-I never really timed myself making this. Ingredients:
1/2 cup white sugar |
1/2 cup brown sugar |
1/2 cup light corn syrup |
1/4 teaspoon salt |
1/4 cup water |
1 1/2-2 cups roasted peanuts |
2 tablespoons butter, softened |
1 teaspoon baking soda |
1 teaspoon vanilla |
Directions:
1. Grease (or spray lightly with Pam) a large cookie sheet. Set aside.
2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugars, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts when temp reaches 250°F Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 305°F (150°C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3. Remove from heat; immediately stir in butter or margarine, baking soda and vanilla; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
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