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Enjoy this recipe from Christmas Book 15.
Submitted by: from
3 c. sugar
1 c. light corn syrup
1/2 c. water
1-1/2 c. raw peanuts
1/2 c. butter, softened
3 T. baking soda
1/2 t. salt
Mix sugar, corn syrup and water in a heavy saucepan over medium heat. Continue to cook, stirring constantly, until mixture reaches the hard-ball stage, or 250 to 269 degrees on a candy thermometer. Add peanuts and cook until it reaches the hard-crack stage, or 290 to 310 degrees. Remove from heat. Stir in butter, baking soda and salt. pour into an ungreased 15"x10' jelly roll pan. Cool and break into pieces. Makess 2 dozen servings. | |
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Mix sugar, corn syrup and water in a heavy saucepan over medium heat. Continue to cook, stirring constantly, until mixture reaches the hard-ball stage, or 250 to 269 degrees on a candy thermometer. Add peanuts and cook until it reaches the hard-crack stage, or 290 to 310 degrees. Remove from heat. Stir in butter, baking soda and salt. pour into an ungreased 15"x10' jelly roll pan. Cool and break into pieces. Makess 2 dozen servings. |
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