2 c sugar 1 c cory syrup 1/2 c water 2 T butter 1 T baking soda 1 T vanilla 1/2 tsp salt 2 1/2 c Spanish peanuts
BUTTER COOKIE SHEET. OVER MEDIUM HEAT BOIL SUGAR, CORN SYRUP AND WATER AND 2 T BUTTER. USING A CANDY THERMOMETER COOK UNTIL IT REACHES 240*. ADD NUTS AND COOK UNTIL IT REACHES 290*. REMOVE FROM HEAT AND QUICKLY STIR IN BAKING SODA, SALT AND VANILLA. IMMEDIATELY POUR ONTO BUTTERED PAN. LET COOL AND BREAK INTO PIECES
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