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Categories:Viewed: 49 - Published at: 2 years ago
Ingredients
- 2 c. sugar
- 1 c. light/dark Karo syrup
- 1 c. water
- 2 c. unroasted Spanish peanuts
- 1/4 tsp. salt
- 1 tsp. butter
- 1/4 tsp. baking soda
Method
- Combine first 3 ingredients; cook slowly to dissolve sugar. Continue to cook to soft ball stage (236° on candy thermometer). Add peanuts and salt.
- Cook to hard crack stage, stirring constantly (300°).
- Remove from heat; add butter and soda.
- Stir and rapidly pour on large well-greased cookie sheet.
- Cool; break and place in covered container.
