Amy’s Louisiana Kitchen
- 3 cups white Sugar
- 1 cup Karo Syrup
- 2/3 cup Water
Boil until reaches 265 degrees. Then Add 24 ounces Raw Spanish Peanuts Cook until golden brown. Take off heat and add:
- 1/2 Stick unsalted Butter (4 tablespoons)
- 1 teaspoon salt
Stir until butter melts.
- 2 teaspoons Baking Soda
Stir in well and pour onto a buttered cookie sheet. Spread with a spatula into a thin layer and let cool completely.
Break into pieces and store in an air tight container.