YIELD: 8 SERVINGS
Be sure to seek out raw or “Spanish” peanuts when making this recipe, as the peanuts actually cook in the hot candy mixture. If you use roasted, the peanuts will be overcooked. This candy works well with other flavors mixed in. Try 1 teaspoon cinnamon or Sriracha sauce for a fun kick.
Directions
Grease a cookie sheet.
In a small bowl mix together baking soda and cinnamon or other spice, if using.
In a separate container, measure out your peanuts.
In a 2- or 3-quart saucepan, combine the sugar, corn syrup, water, and margarine.
Over medium heat, stirring occasionally with a wooden spoon, bring the mixture to a boil.
Once it has started boiling, add the Spanish peanuts.
Bring back up to a boil and keep on medium heat until the candy mixture reaches 300 °F on your candy thermometer (or Hard Crack Stage using the Cold Water Method).
Remove from heat and add baking soda mixture and vanilla extract.
If you are using additional flavoring, add it in now.
Stir well and pour onto the greased cookie sheet.
Wait a few minutes, until the candy is cool enough to handle, and pull gently to desired thickness.
Let cool completely and then break into individual pieces.
Store in an airtight container for up to 1 month.
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Ingredients
1 teaspoon baking soda
Optional: 1 teaspoon ground cinnamon, Sriracha sauce, or other flavoring
1¼ cups raw Spanish peanuts
1 cup sugar
½ cup light corn syrup or agave
¼ cup water
1 heaping tablespoon non dairy margarine or coconut oil
1 teaspoon vanilla extract
