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Ingredients
- 2 C sugar
- 1 C light karo syrup
- 1/2 C water
- 8 oz raw peanuts ( spanish peanuts are the best)
- 2 T butter or margarine
- 1 T vanilla
- 3 T baking soda
Details
Preparation
Step 1
In a large pot, combine 2 C sugar, 1 C light karo syrup, & 1/2 C water.
Place over medium heat, stir until dissolved.
Cook until mixture spins a hair (250*).
Add 8 oz raw peanuts.
Cook until candy thermometer reaches " hard crack" (290*F).
IMMEDIATELY remove thermometer &add 2 T butter or margarine, 1 T vanilla & 3 T baking soda.
Stir well, ( it will poof up double).
Pour onto 2 well buttered cookie sheets.
Cool, break & enjoy.
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