Submitted by: Trudy
| Recipe Ingredients: |
| 1 cup |
Sugar |
| 1/2 cup |
Karo Syrup |
| 1/4 cup |
Cold Water |
| 1 1/2 cup |
Shelled Raw Spanish Peanuts |
| 1/2 tsp |
Baking Soda |
| 1/2 tsp |
Salt |
Cooking Directions: |
| 1. |
Mix all ingredients together in a large cast iron skillet and cook over medium heat, stirring all the while with wooden spoon until the peanuts make a popping sound and are lightly golden brown.
|
| 2. |
Have ready a mixture of 1/2 teaspoon baking soda and 1/2 teaspoon salt, well mixed together.
|
| 3. |
Remove candy from heat and immediately add the soda-salt mixture, stir until barely mixed.
|
| 4. |
Pour onto a lightly oiled strip of heavy duty foil. Do not stir it around. Spread gently as possible, trying not to break a single bubble.
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| 5. |
Allow to cool, break into pieces and store in air tight tins. (Do not make this candy when rainy or high humidity days.)
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Arm & Hammer Baking Soda
The standard of purity, this is an old stand-by for baking, cleaning and deodorizing.
Raw Spanish Peanuts
Our customers love using these raw Spanish peanuts for homemade peanut brittle. Crunchy and delicious, they’re also great for snacking.
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