- Yield:makes about 2 pounds
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 4 cups peanuts, roasted and salted
- 2 cups smooth peanut butter
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
Lightly butter two 11 x 17-inch cookie sheets.
Combine the sugar, corn syrup, salt, and 1/2 cup water in a large saucepan over high heat and bring to a rolling boil. Add the peanuts and reduce the heat to medium, stirring constantly.
When the mixture reaches the hard-crack stage, about 300° F (use a candy thermometer to measure the temperature), remove the pan from the heat. Add the peanut butter, butter, and vanilla, and then the baking soda, stirring constantly.
When you add the baking soda, the mixture will increase in volume dramatically. Pour the mixture onto the prepared baking sheets, spreading to a 1/4-inch thickness. Allow to cool for 1 to 2 hours. Break the candy in to large pieces and store in an airtight container.