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- 2 cups sugar
- 1 cup light-colored corn syrup
- 1/2 cup water
- 1/4 cup butter (no substitutes)
- 2 1/2 cups raw peanuts or other coarsely chopped nuts
- 1 1/2 teaspoons baking soda, sifted
1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).
2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).
- Servings Per Recipe 72,
- cal. (kcal) 69,
- Fat, total (g) 3,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 10,
- pro. (g) 1,
- sodium (mg) 37,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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