Pillsbury Cookbook

serving size: 24


2 Cups Sugar
1 Cup Light Corn syrup
1 Cup Water
1 Tablespoon Butter
1 Cup peanuts, uncooked
1 Cup Mixed unsalted nuts -- coarsely chopped
1 Teaspoon Vanilla
1 Teaspoon Baking Soda


Generously butter 2 cookie sheets. In large heavy saucepan, combine sugar, corn syrup, and water. Cook over medium low heat until sugar dissolves, stirring constantly. When temperature reaches 220 degrees add peanuts and butter. Place mixed nuts in a microwave safe bowl. Microwave mixed nuts on high setting for one minute just before candy reaches hard crack. Continue cooking until candy thermometer reaches hard crack stage (300 degrees F.), stirring occasionally. Remove from heat; working quickly, stir in mixed nuts, stir in vanilla and baking soda. Pour onto cookie sheets; spread as thin as possible. Cool completely; break into pieces. Store in airtight container in cool dry place.

NOTES : Use a wooden spoon (not plastic) for stirring! It’s not polite to ask me why I know this.


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