Ingredients Jump to Instructions ↓

  1. 1 cup brown sugar

  2. 1/4 cup granulated sugar

  3. 1/2 cup corn syrup

  4. 2 tablespoons maple syrup

  5. 2 cups salted peanuts

  6. 1 Tbsp. butter

  7. 3 Tbsp. peanut butter

  8. 1-1/2 tsp. vanilla

  9. 1 tsp. baking soda

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 degrees F. Generously butter a large cookie sheet with sides, using unsalted butter; place cookie sheet in oven to melt butter and keep warm. In large microwave safe glass bowl, combine brown sugar, granulated sugar, corn syrup and maple syrup. Microwave, uncovered, on high power for 3-5 minutes. Remove from oven using an oven glove to protect your hand, and stir in peanuts. Microwave this mixture, uncovered, for 3-5 minutes on high until syrup is bubbling all over the surface and the nuts are toasted. You can use a candy thermometer to check the temperature; the mixture should be at 290 degrees F. This syrup is very hot; be careful!! Stir in the butter and peanut butter, then microwave uncovered for 1 more minute. Remove from microwave and add vanilla, then stir in baking soda quickly and thoroughly. The mixture will foam up (this is why you have to use a large measuring cup). Quickly pour the candy mixture over the melted butter in the warm pan and spread candy thinly with the back of a spoon. Cool candy for 1 hour at room temperature, until hard. Break into pieces and store in airtight container. Makes 2 pounds candy


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