Categories: Candy

Ingredients

• 2 c sugar
• 1 c light corn syrup
• 1/2 c water
• 1/2 c salted peanuts
• 1/2 c coarsely chopped almonds -- pecans and walnuts
• 1/4 c butter
• 2 tsp baking soda
• 1 1/2 tsp vanilla extract

Directions

1. Butter the sides of a large heavy saucepan. Add sugar, corn syrup and water; bring to a boil, stirring constantly. Cook and stir over

2. med-low heat until a candy thermometer reads 238° (soft-ball stage). Stir in nuts and butter.

3. Cook over med heat to 300° (hard-crack stage).

4. Remove from heat; vigorously stir in baking soda and vanilla until blended.

5. Quickly pour onto two greased baking sheets, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces.

6. Store in an airtight container with waxed paper between layers. Yield: 1-3/4 lbs.

7. Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

8. “http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=7654”

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10. Per Serving (excluding unknown items): 207

11. lories; 3g Fat (13.7% calories from fat); trace

12. Protein; 47g Carbohydrate; 0g Dietary Fiber; 9mg

13. Cholesterol; 242mg Sodium. Exchanges: 1/2 Fat; 3 Other Carbohydrates.

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