Hoesterey family recipe from Bekah’s Noonie. You’ll want a good candy thermometer to avoid burning the whole batch. Doubling the recipe is NOT recommended.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Servings: plenty
- 3 cup sugar
- 1 1/2 cup white corn syrup
- 3/4 cup water
- 3 cup Raw Spanish peanuts
- 2 1/2 tablespoons butter
- 1 tablespoon vanilla
- 1 tablespoon soda
- Measure ingredients and prepare buttered baking sheet so everything is ready as soon as the desired temperature is reached.
- Combine sugar, corn syrup, and water & cook to 230°F (110°C). Stir to avoid burning. If the mixture foams, the heat may be too high.
- Add peanuts and cook to 305°F (152°C). Be aware that the temperature may jump rapidly as it nears 300°. If the temperature doesn’t get hot enough, the result will by chewy. Too hot will be extra brittle.
- Remove from heat and add the remaining ingredients (butter, vanilla, and baking soda). Stir until mixed.
- Pour on extra large buttered sheet (or two standard baking sheets).
- Using a spatula and spoon, pull or stretch smaller chunks onto other sheets until as thin as desired. As it cools, it will get cool enough to pull by hand
- Let cool, then break into serving size pieces
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