Here’s the recipe my Mom has make for fifty years or so …at least longer than my oldest sibling can remember!
Original recipe makes 1 – 12×18 inch cookie sheet
Ingredients
1 1/2 cups white sugar
2/3 cup water
2/3 cup light corn syrup
2 tablespoons butter
1/2 cup raw Spanish peanuts
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 teaspoons water
Directions
- Generously butter a 12×18 inch cookie sheet. Set aside.
- Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball – hence the name!) 250 degrees F (120 degrees C).
- Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
- Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
- Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.
Nutrition
Calories: 67 kcal
Carbohydrates: 13.3 g
Cholesterol: 2 mg
Fat: 1.6 g
Fiber: 0.2 g
Protein: 0.5 g
Sodium: 59 mg
