1/2 cup corn syrup (white)
1 teaspoon baking soda
2 tablespoons butter
1 teaspoon pure vanilla
2 cups salted roasted peanuts (however you can use raw peanuts if you do then add around 1/4 teaspoon salt in with the sugar stage of this recipe and before adding the raw peanuts.)
Get all ingredients and cookie sheet prepared ahead of time.
Using a heavy duty saucepan (nonstick) and a wooden spoon for stirring, add in corn syrup, sugar and water. Put a candy thermometer in place and keep stirring until this syrup reaches 250 degrees. Add the peanuts and continue stirring until the thermometer reads 300 degrees. Take off heat, add the butter, baking soda and vanilla until blended. Pour onto a parchment lined cookie sheet spreading out as thin as possible.
Cool completely. Break apart and place in a tin or glass jar covered tightly. Seriously delicious recipe and easier than I ever thought it could be!
+claudia lamascolo Author