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1-1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1-1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound unroasted (raw) peanuts
Butter 2 baking pans (15-1/2x12-inch) or 2 cake pans (9x13-inch). Set aside in warm area. Combine soda, 1 teaspoon water and vanilla, and set aside. Stir thoroughly right before adding to the following mixture when it reaches 300 degrees F., as soda may settle.
Combine sugar, 1 cup water and the corn syrup in large saucepan. Cook over medium heat, stirring occasionally to 240 degrees F. on candy thermometer.
Stir in butter and peanuts. Cook, stirring constantly (very important) to 300 degrees F. on candy thermometer. Watch very carefully so mixture does not burn.
Once it reaches 300 degrees, work very quickly. Remove from heat immediately, quickly add the soda mixture. The mixture will foam up quickly, so work quickly to pour half of mixture onto each buttered baking pan. Let cool and crack into pieces when cool enough to handle. Stores well in airtight containers or decorative jars if made 3-4 weeks prior to holiday.