2 cups granulated sugar
1 cup white corn syrup
1 cup water
2 cups raw Spanish peanuts
1 1/2 tsp baking soda
3 Tablespoon butter or margarine
2 Tablespoons vanilla
- In a large pan or frying pan, mix the sugar, corn syrup, and water.
- Cook on high heat until it spins a thread stirring several times.
- Add peanuts and turn the heat to medium-high heat.
- Cook until the syrup around peanuts begins to turn a light brown.
- Stir constantly for 3 to 5 minutes. This cooks the nuts
- Turn off the heat but keep on the stove.
- Add soda and stir well.
- Add butter and vanilla stirring all the while.
- Pour on a large 12" x 18" well butter cookie sheet with sides on, from one end to the other but do not spread.
- Let cool for 2 minutes.
- when edges can be lifted with a fork.
- Take buttered fingers and with fingers and a fork t\pull the edges away from the candy mass. it will stretch thin table or countertop.
- Continue lifting the slightly hardened edges until the whole mass of candy has been stretched into pieces.
- This cools quickly and you have a lot of sizes and shaped pieces.
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