Ingredients
- 1 cup white karo syrup
- 2 teaspons baking soda
- 2 cups sugar
- 1 heaping teaspon salted butter
- 1/2 cup water
- 1 teaspon vanilla
- 2 cups raw unsalted peanuts (Spanish Peanuts with skins on)
Instructions
In a heavy skillet stir the sugar, karo and water. Have all other ingredients measured and in containers ready to add quickly.
Heat on high heat until mixture threads (small “threads” thrown off when drooled from spoon). Quickly add peanuts, stirring rapidly until mixed in.
Continue to cook on med-high or high, stirring constantly, until mixture is a light golden brown.
Remove from heat, add soda — candy will foam up.
And the butter and vanilla stirring rapidly and mixing well.
Immediately pour on a buttered cookie sheet.
Cool and break.
Store in an air tight container.
