Ingredients
Butter for greasing
1/2
cup light corn syrup
1
cup sugar
1/2
cup cold water
1
container (1 lb) cocktail peanuts (3 cups)
1
teaspoon vanilla
1
teaspoon baking soda
1
tablespoon butter (do not use margarine)
Preparation
Generously grease large cookie sheet and wooden spoon with butter.
In 2-quart nonstick saucepan, heat corn syrup, sugar and water to boiling, stirring frequently. Boil 10 to 15 minutes, stirring frequently, until mixture reaches 230°F to 234°F on candy thermometer and forms a long thread when spoon is lifted and held above pan. Stir in peanuts. Cook 10 to 15 minutes longer, stirring frequently, until peanuts turn golden brown and mixture reaches 300°F.
Meanwhile, in small bowl, stir vanilla and baking soda until soda is dissolved. Remove saucepan from heat; stir in vanilla mixture and butter. Quickly spread on cookie sheet, smoothing top with back of buttered spoon to make a single layer of peanuts. Cool about 20 minutes; break into 1-inch pieces. Store in airtight container up to 3 weeks.
