- Cooking Time:
- Preparation Time:
- 2 cups sugar
- 3 tbsp butter
- 1 cup light corn syrup
- 2 tsp vanilla
- 1/2 cup hot water
- 2 tsp. baking soda
- 1/2 tsp salt
- 2 cups raw peanuts
- Combine sugar, syrup, water in heavy pan.
- Boil to 230-240 degrees; add peanuts.
- Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well.
- Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Cupcake Wars Winning Blueberry Pancake Cupcake Recipe
Victory ala Mode: Recipes from the First Annual South Side Pie Challenge
WorkingBug's Open House CookbookSee More
Chocolate Chip Cookie Dough Cheesecake
The Best Baked Potato SoupSee More