A holiday favorite, this is easier to make than you might think. Make sure you use a good candy thermometer, the rest is a breeze.
1 1/2 tsp baking soda
1 tsp water
1 tsp vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 Tbls butter
1 lb unsalted roasted peanuts
Butter 2 baking sheets.
Combine the baking soda, 1 tsp water and the vanilla in a small cup or dish. Set aside for later use.
In a large heavy saucepan combine the sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 F on candy thermometer.
Stir in the butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn. Immediately remove from heat. Give the reserved baking soda mixture a stir to mix, and then add to the pot. Stir well. The candy will foam up.
Quickly pour half of the candy mixture onto each of the prepared cookie sheets and, using the back of a wooden spoon, spread the candy mixture out as thinly and evenly as possible. Place pans on cooling racks (careful, they will be hot) and allow to cool completely. Break candy into pieces and store in airtight container.
Tip: Candy does not do well in humid conditions. Try to plan your candy making for a day when the weather is dry and you are not cooking anything else that will steam up your kitchen. A rainy day, even in an air conditioned house, can cause problems with your candy.