Into a 3 1/2 qt sauce pan, put as follows-
granulated sugar, corn syrup, water
Boil until temperature of above ingredients reach 250 degrees F on candy thermometer.
Stir into above, 1 lb raw Spanish peanuts. Continue to stir , constantly, until the temperature of mixture reaches 310 degrees on thermometer.
Remove from heat - add 1 Tbs of butter and stir until butter melts. Add 2 tsp baking soda - stir vigorously, until soda is well mixed. Pour onto a well greased cookie sheet - spread thinly - let cool until brittle.
Doug and Melodie say - It's G-o-o-o-o-o-o-o-o-o-d!
Originally Submitted
2/5/2012
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