In a heavy saucepan over medium heat bring to boil sugar, syrup, water, salt, and butter, stirring constantly. Then cook, without stirring, to hard-crack stage (300°F on candy thermometer). Remove from heat. Quickly stir in chocolate, then baking soday, vanilla and peanuts. Turn into greased jelly-roll pans; with greased spatula spread to cover pan. Cool. Turn out of pan onto waxed paper. With mallet break into irregular pieces.
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