Ingredients
3 cups of white sugar
1 cup of light corn syrup
1/2 cup of cold water
4 tablespoons butter
1 teaspoon of vanilla extract
3 teaspoons of baking soda
2-3 cups of raw red skin peanuts
1 teaspoon salt
Preparation
Butter large rimmed baking sheet.
Stir sugar, corn syrup, and 1/2 cup water in
large saucepan over medium-low heat until sugar dissolves. Attach candy
thermometer to side of pan. Increase heat and boil without stirring until
mixture registers 260 degrees F on candy thermometer, occasionally swirling pan
and brushing down sides with wet pastry brush, about 9 minutes.
Add peanuts, remove thermometer, and cook until
deep golden brown, stirring occasionally to prevent peanuts from burning, about
5 minutes.
Remove from heat; Stir in butter, salt and
vanilla. Add soda (mixture will bubble vigorously). Stir until just blended.
Pour out on prepared baking sheet in even layer.
Cool completely. Break into pieces.
