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1 cup sugar
1/2 cup light corn syrup
1-1/2 teaspoons baking soda
1/4 cup cold water
1 cup raw peanuts
Butter a 15x10-inch cookie sheet.
Clip candy thermometer on edge of 3-quart sauce pan. Combine sugar, corn syrup and water in the sauce pan. Bring to a boil over medium heat, stirring constantly until temperature reaches 230 degrees.
Stir in nuts.
Cook without stirring until temperature reaches 300 degrees. Remove from heat.
Stir in baking soda, stirring quickly.
Pour onto buttered cookie sheet. Quickly pull and stretch as thin as possible.
Let cool and break into pieces.
Neva Emery, Prophetstown, IL