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Recipe Source: Culinard


1/2 Cup Water
2 Cups Sugar
1C White Karo Syrup
2 Cups Raw Peanuts
2 Tablespoons Butter
2 Teaspoons Baking Soda
1 teaspoon vanilla

You will also need:

1 Buttered Cookie Sheet with sides
Candy Thermometer


Bring water to a boil. Over medium heat, stir in sugar and syrup. Using your candy thermometer, Stir constantly and cook until it reads soft ball stage. Add raw peanuts. Also using your candy thermometer, Stir constantly and heat until it reads hard crack stage. Remove from heat and quickly stir in butter, vanilla and baking soda. Beat well. Pour into cookie sheet. Cool in refrigerator.