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Candies recipe added on 12/7/2011
2 C Sugar 1/2 C Cold Water 1 C White Karo Syrup Walnut Size Butter Mix well, with heavy long handled spoon, in a deep thick walled deep pot. Bring to a boil on medium high heat, turn down to medium heat and DO NOT STIR. When it reaches 250Deg on candy thermometer pour in 1 1/2 to 2 C Raw Spanish Peanuts STIR CONSTANTLY to 310Deg turn off heat and then add: Have this ready in two small bowls: Dash of Salt and 1 1/2 teaspoon Baking Soda - 1 teaspoon Vanilla STIR VERY FAST and when mixed in (donít over stir) QUICKLY pour out on a buttered cookie sheet that is on hot pads. Let cool completely, flip over in cookie sheet and lightly tap with handle end of table knife to break into desired size pieces, store in air tight container.
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