- 1/2 cup light corn syrup
- 1 cup water
- 2 1/4 cups Spanish peanuts
- 1 tspn butter
- 1/4 tspn baking soda
Stir sugar, syrup, and water over low flame until sugar is dissolved. Continue to cook until candy thermometer registers 240 degrees (about 15 minutes).
Meantime, spread peanuts evenly over large, well-buttered cookie sheet. Cook syrup 10 to 15 minutes longer or until it beings to turn golden in color. Mix in butter and soda.
Pour immediately over peanuts. Pour evenly and not too thick. When hard, break into pieces and store in airtight can or jar.
More "Lost" Recipes from Peanuts Cook BookLucy's Lemon Squares (1969)
Charlie Brown's Banana - Peanut Butter Cookies (1969)
(Origin - "Peanuts Cook Book" cartoons by Charles Schulz, recipes by June Dutton. Published by Cider Mill Press, 1969.)