December 11th


1 cup roasted peanuts

1 cup white sugar

1/2 cup light corn syrup

1/2 cup water

2 1/2 tablespoons butter

1 tablespoon vanilla extract

1 teaspoon baking soda

1 12 ounces package chocolate morsels, melted



In a large saucepan combine sugar, corn syrup, butter and water and cook at a medium-high heat for 10 minutes or until sugar dissolved, stirring regularly.  A candy thermometer should read at least 250 to 265 degrees Fahrenheit. Add peanuts and vanilla extract. When the mixture starts to turn a light clear-brown remove from stove, add baking soda and stir. Mixture will foam up. Pour on greased cookie sheets, spreading to edges. Let stand 1 hour; break into pieces. Submerge pieces in melted chocolate and let them cool on parchment paper. (see December 7th and 10th for how to melt chocolate). For a thicker chocolate coating, cooled pieces can be dipped twice or even three times.


Categories: Baking, chocolate, Christmas, gluten free | Leave a comment

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