1 cup sugar
1/2 cup water
1 tsp. butter
1 tsp. soda
1/2 cup corn syrup
1 cup raw peanuts
1/2 tsp. vanilla
Cook sugar, syrup, water to soft ball stage, 235° to 240° on candy thermometer. Add peanuts and continue cooking until it forms a hard crack stage (300°). Remove from stove. Add vanilla, soda, and butter. Mix well. Pour in thin layer on oiled cookie sheet.
Ruth Springfield's recipe submitted by her daughter, Joyce Hudak.
Recipe was published in Shoreham Favorites Cookbook, 1986.
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