Yield: 6 dozen cand
|1½ teaspoon||Baking soda|
|1 cup||Light corn syrup|
|3 tablespoons||Margarine or butter|
|1 pounds||Shelled unroasted peanuts|
SOURCE: BETTY CROCKER'S COOK
Butter 2 cookie sheets, 15-½ X 12 inches, and keep warm. Mix baking soda, 1 teaspoon water and the vanilla. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Stir in margarine and peanuts.
Cook, stirring constantly, to 300 degrees or until a small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so that mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half of the candy mixture onto each cookie sheet and quickly spread about ¼-inch thick; cool. Break into pieces.
Submitted By MARGE CLARK On 10-25-94