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Step One Ingredients
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2 Cups sugar
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1 Cup corn syrup
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1/2 Cup hot water
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Step Two Ingredients
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2 Cups (10 oz) raw Spanish peanuts
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Step Three Ingredients
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1 teaspoon salt
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2 teaspoon baking soda
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2 tablespoon butter
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2 teaspoon real vanilla
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Preparation:
In a medium size saucepan, combine the “Step One” ingredients. Bring to a boil over a medium to medium-high heat.
In another container, such as a Pyrex measuring cup, combine the salt and butter. Microwave the mixture to melt the butter and dissolve the salt before adding the baking soda and vanilla.
Cook the sugar mixture around 20 minutes until it changes color slightly and the mixture will stream from your spoon around a foot when raised above the pan. The string should be as fine as a hair and will string a foot before breaking. Add peanuts and cook until peanuts are browned (around 3-8 min). Don’t over-cook the peanuts as they will brown a little more after the mixture is poured out to cool.
Get a long spoon! I like to use a long wooden spoon for this next step. You want a long spoon because you will burn your hand from the steam when the “Step Three” ingredients are added.
Stir the “Step Three” mixture well and pour into sugar mixture. STIR LIKE CRAZY (with long spoon) and remove from heat. Stir briskly for 30 to 60 seconds or so.
Pour out into 9×14 pan. I suggest a new “Bakers Secret” pan because I’ve never had any problems with the candy sticking. Cool as fast as possible! A snow bank works well for this.
