From the kitchen of Jennifer Owens
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Gluten‑free, Good for parties/potlucks, Travels well
1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1 cup raw shelled peanuts
2 tablespoons butter or margarine
1 teaspoon baking soda
Grease a large cookie sheet, set aside.
In heavy saucepan over medium heat, heat to a boiling, sugar, corn syrup, salt and 1/4 cup water, stirring constantly, until sugar dissolves.
Stir in peanuts.
Continue cooking, stirring frequently until mixture reaches 300 degrees on candy thermometer or until a small amount of mixture dropped in cold water separates into hard and brittle threads.
Remove from heat and quickly stir in butter or margarine and baking soda.
Immediately pour onto greased cookie sheet.
With two forks, lift and pull peanut mixture into a rectangle.
With hands, snap candy into small pieces.
Store in tightly covered container.
When I read reviews where people have said, 'This is good when I did this . . .' I kind of cringe but, here I go. I made this as is and I liked it very much. I own a pecan orchard and am always on the hunt for recipes I can use my crop in. I used pecans instead of the peanuts the 2nd time I made this and it turned out GRAND! Pecans took on a toasted flavor! Definately a keeper! Thanks Mrs. Claus!