Yield: 1 pound
|¼ cup||Light Corn Syrup|
|1 cup||Raw Spanish Peanuts|
|⅛ teaspoon||Baking Soda|
Line a large electric skillet or heavy pan with heavy aluminum foil.
Combine the sugar, corn syrup, and water. Put in skillet. Set at 375ø and cook, stirring occasionally until syrup turns golden brown (238øF).
Stir in raw spanish peanuts, and salt. Continue cooking a stirring until mix turns medium brown (290øF). Unplug skillet or remove from heat and vigorously stir in margarine and baking soda.
Remove foil containing candy from skillet and let cool. Break in pieces.
Recipe from Lillian May.
Submitted By SANDRA MAY On 12-05-94