corn syrup, light
Spanish peanuts, unsalted,
raw, up to 16 ounces
Add peanuts, butter, salt, and vanilla. When mixture reaches 275 degrees, reduce burner to medium-low Stir often and cook to 310 - 325 degrees.
Remove from heat and add baking soda. Stir fast and spread on a warm 14 x 17 inch buttered cookie sheet.
Boil together the sugar, corn syrup, and water on medium-high burner to soft ball stage (235 degrees)
Flora's Notes: Someone I know made this and it was very good.