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For this recipe, you’ll need a candy thermometer (I like the kind that clip to the side of the pot), a large heavy bottomed pot and a buttered sheet pan.
Ingredients
- 1 teaspoon of kosher salt (1/2 teaspoon of table salt)
- 1 tsp of pure vanilla extract
- 1 teaspoon of baking soda
- 3 cups of granulated sugar
- 1 cup of light corn syrup
- 1 cup of water
- 1 stick of unsalted butter (8 tablespoons), cubed
- 3 cups of dry roasted peanuts (one pound)
Instructions
- Prepare a 9x13 baking sheet by greasing with butter and set aside.
- In a small bowl, mix baking soda, salt and vanilla extract and set aside.
- In a large heavy bottomed pot, combine sugar, corn syrup and water.
- With a heat proof spoon or spatula, stir mixture constantly over very high heat until it reaches 240 degrees on candy thermometer.
- Add peanuts and continue stirring until mixture reaches 320 degrees on candy thermometer.
- Remove mixture from heat and stir in butter until melted.
- Stir in baking soda mixture. It will be foamy, stir until combined.
- Pour mixture onto baking sheet and let set until hard.
- Break into pieces.
