3 c sugar
2 c water
3/4 c light corn syrup
3/4 c dark corn syrup
1/8 tsp salt
4 c raw peanuts, coarsely chopped
2 Tbsp butter, unsalted
1 c ice water (to test consistency)
1 Tbsp baking soda
1 tsp vanilla extract
How to make it
Butter two heavy, large baking sheets.
Stir ingredients from Step One in heavy, large saucepan over medium heat until sugar dissolves. DO NOT RUSH!
Increase heat to high and boil without stirring until candy thermometer registers 260 degrees F. This should take about 40 minutes. DO NOT RUSH!
Reduce heat to medium-low. Mix in Step Two ingredients. Stirring steadily.
Continue to stir steadily and cook until candy thermometer registers 295 degrees F. This should take about 15 minutes. DO NOT RUSH!
When stirring with wooden spoon, lift up spoon. You should get a long string from spoon to pan. Lift string out of pan and dip in ice water from Step Three. It should crackle which tells you the consistency is correct to proceed.
Add Ingredients from Step Four to mixture. Stir briskly. Mixture will foam up.
Immediately pour out onto prepared baking sheets, dividing evenly, and spreading out as thinly as possible.
Let stand until cold and hard.
Break into pieces. Store in airtight container at room temperature.Serves: makes 3 1/2 pounds
Prep: 45 Min
Prep: 45 Min