Preparation:
Makes about 1/2 lb.
1. Grease large cookie sheet; set aside.
2. Stir together corn syrup, sugar and margarine in heavy 2-quart saucepan; cook over medium heat, stirring constantly, until mixture boils.
3. Continue cooking, WITHOUT stirring, until temperature registers 280 F. on candy thermometer, or until small amount of mixture dropped into very cold water separates into threads which are hard but not brittle.
4. Gradually stir in peanuts so mixture continues to boil; continue cooking, stirring frequently, until temperature reaches 300 F. on candy thermometer, or until small amount of mixture dropped into very cold water separates into threads which are hard AND brittle.
5. Remove from heat; immediately stir in baking soda.
6. Quickly pour onto cookie sheet. Do NOT spread.
7. Cool and break into pieces. |
