"In a medium heavy-bottomed saucepan over medium heat, add sugars, water, salt, and corn syrup. Using a wooden spoon, stir until nicely blended and the sugars are dissolved. Bring the mixture to a gentle boil, stirring occasionally, brushing the sides of the pot with water. Attach a candy thermometer on the side of the pot, making sure it's submerged in the liquid and doesn't touch the bottom of the saucepan."
"Continue cooking until the mixture reaches 250 degrees F, about 8 to 10 minutes. Add butter and stir until melted. When the mixture reaches 280 degrees F, about 15 minutes, stir in the peanuts. Cook, stirring constantly for about 10 minutes or until the temperature reads between 305 degrees F to 310 degrees F. Remove from the heat and immediately add baking soda plus pure vanilla extract; stir vigorously - don't overdo it."
Prepare a rimmed baking sheet with a silicone mat or buttered parchment and keep it warm in a 170°F oven. Combine granulated sugar, brown sugar, water, salt, and corn syrup in a heavy-bottomed saucepan and dissolve, then bring to a gentle boil. Use a candy thermometer and cook to specified stages: 250°F, add butter; 280°F, add peanuts; then cook to 305–310°F. Remove from heat, add baking soda and vanilla, stir briefly, and pour onto the warmed sheet. Spread evenly, cool about one hour, break into pieces, and store in an airtight container for up to four weeks.
Read at Just A Pinch Recipes
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