Menu
3 cups white sugar
1 cup white corn syrup
1/2 cup water
3 cups unsalted peanuts (raw or roasted)
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cayenne pepper (optional)
1 teaspoon cinnamon (optional)
Butter a baking sheet with raised edges thoroughly and set aside. Alternatively, an unbuttered silicone pan liner may also be used.
In a small bowl, combine baking soda, salt, butter and seasonings.
Set aside.
Combine corn syrup, sugar and water in a heavy-bottomed pot.
Place a candy thermometer on the side of the pot into the sugar mixture. Make sure the bottom of the thermometer does not touch the bottom of the pot.
Boil mixture over medium-high heat.
Cook until mixture reads 250 degrees Fahrenheit. At this temperature, the sugars should form a thread when a spoon is pulled out of the mixture.
Add peanuts and stir continuously until mixture reaches 290 degrees Fahrenheit.
Turn off heat and add butter, salt, baking soda, cayenne pepper and cinnamon.
Quickly pour on previously prepared pan or silicone pan liner and allow to cool.
