Yield: 1 servings
|1 cup||Light corn syrup|
|3 tablespoons||Unsalted butter|
|2¼ cup||Raw, shelled peanuts|
|¼ teaspoon||Baking soda|
|¾ teaspoon||Vanilla extract or flavor|
1) In heavy saucepan, combine sugar, corn syrup and water and bring to a boil over med. heat, stirring. Wash down any crystals on sides of pan with wet pastry brush. 2) Add the butter and cook over med.
high heat, without stirring, until candy thermometer reads 250 F. Add nuts and cook, stirring, until mixture reaches 300 F. 3) While candy is cooking, butter cookie sheet and metal spatula. 4) Remove candy from heat. Stir in the salt, soda and vanilla, then spread the candy as thin as possible on cookie sheet, using spatula. Cool sheet of candy for few minutes, then turn it over on the cookie sheet with spatula. 5) Stretch candy with your hands (wear gloves if necessary), pulling firmly in all directions until it has at least doubled in area and halved in thickness. Start with edges first, because they cool fastest and get brittle first. Don't mind holes--candy will be broken up anyway. 6) Cool candy completely, then break into pcs.
Store airtight. Will keep for months.