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Ingredients
- 2 Cups Sugar
- 1 Cup Light Corn Syrup
- 1/2 Cup Water
- 1 Cup Butter
- 2 Cups Raw Peanuts
- 1 Tsp Baking Soda
Details
Preparation
Step 1
Heavily butter cookie sheet or 2 15.5” x 10.5” x 1 pans or one large jelly pan
Combine sugar, corn syrup, and water in a 3 quart saucepan. Cook and stir until
sugar dissolves.
When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230°F).
Add nuts when the temperature reaches 280°F (soft crack stage) and stir
constantly until temperature reaches 305 degrees F.
Remove from heat.
Quickly stir in baking soda mixing thoroughly.
Pour into buttered sheets or pans
As it cools use spatula to round edges
After cooling turn pan over onto papered surface and crack with you fist.
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