Combine in small dish and set aside:
- 1 T baking soda–heap it and measure heavy on this
- 1 t salt
- 1 pat butter–a good sized pat
Butter 6-8 aluminum pie pans–well buttered and use a deep dish.
In a heavy pot add:
- 1/2 cup water
- 1 c white Karo syrup
- 3 cups white sugar
Cook until 250 degrees on candy thermometer. Stir continuously.
- 3 cups raw peanuts—you get these in bags called raw spanish peanuts
- 1 pat of butter–a good size of this
Cook until it begins to turn a dark caramel color. You will smell the peanuts change and it is your best guide. I had thought I burned them because I noticed the smell—normal. It is about 9 minutes.
Turn off the heat and add soda/salt/butter mixture and stir until well combined. Mixture will rise and foam and is extremely hot. Will burn your skin so don’t get it on you! Scoop or pour into pie pans. You want a thin later in each one. Have a 2nd person gently shake the pie pans to move the candy to the edges of the pan. Do not flop the pans as too many bubbles will make the candy brittle and cause it to be very hard.
Allow to cool and take out of pans. I put them in gallon plastic bags, 5 in each bag and seal.
The best candy I have ever had.