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| 2 cups |
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Sugar |
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| 1 cup |
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Light corn syrup |
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| 1 cup |
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Water |
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| 2 cups |
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Raw Spanish peanuts |
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| 1/2 tsp |
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Salt |
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| 1 Tbs |
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Butter |
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| 1 tsp |
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Baking soda |
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| 1 |
In a heavy 3 qt saucepan heat and stir sugar, syrup and water until sugar dissolves. Cook over medium heat to softball stage(234). Add nuts and salt.
Cook to hard crack stage(305) stirring often. Remove from heat.
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| 2 |
Quickly stir in butter and soda.
Pour at once onto 2 well-buttered 15x11 sheet pans, spreading with spatula.
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| 3 |
If desired, cool slightly and pull with fork to stretch thin. Break up when cool. |
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| Recipe Source |
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Author: Jean Knudsen |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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