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Instructions |
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Butter a large baking sheet.
A electric frying pan works very well for this recipe. Set
temperature at 320 degrees. A heavy duty frying pan works also.
You just have to monitor the medium heat to ensure the candy is
not burned.
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Combine the sugar, water, syrup and RAW spanish peanuts in the
pan over medium heat. Stir constantly and cook until the candy
reaches hard ball stage. A very thin thread is formed when the
spoon (recommend using a wooden spoon) is lifted six to nine
inches out of the pan. This usually takes 7 to 9 minutes.
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Working quickly, add the butter and stir thoroughly. Next add the
soda and watch the magic. Stir very quickly, the mixture will foam
up and turn white, then a mild green color. Keep cooking and
stirring until the mixture reaches a medium honey color and has a
sheen to the mixture.
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Remove from heat and quickly pour onto the baking sheet. Allow
to cool and break into pieces using your hands or the handle of a
wooden spoon. Store in ziplock bags or sealed plastic ware. Do
not freeze.
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Originally Submitted
12/21/2011
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