> wrote in message
oups.com...
> On Nov 6, 5:41?pm, "Dee.Dee" > wrote:
>> > wrote in message
>>
>> ups.com...
>>
>> > On Nov 6, 10:28?am, "Dee.Dee" > wrote:
>> >> Now, I'll ask a nitpick question: I have on hand unsalted raw
>> >> peanuts, I
>> >> wonder if I should add salt to the above recipe. Probably, heh?
>> >> Thanks.
>> >> Dee Dee- Hide quoted text -
>>
>> >> - Show quoted text -
>>
>> > The recipe I use uses unsalted raw peanuts. The only additional salt
>> > comes from the 2 tablespoons of butter that's added in at the end.
>>
>> Thanks so much.
>> I appreciate your answer.
>> Dee Dee
>
> Here's the recipe I use in case you're interested.
>
> 2 cups raw Virginia peanuts OR 1 1/2 cups raw Spanish peanuts
> 1 cup granulated sugar
> 1/2 cup light corn syrup
> 1/4 cup dark brown sugar
> 1 1/2 teaspoons baking soda
> 2 tablespoons butter
> 1 teaspoon vanilla
>
> Combine peanuts, sugars, and corn syrup in a microwave safe bowl;
> mixture will be quite gummy. Microwave on high for 2 minutes and then
> stir. Microwave 2 minutes more and stir again. Microwave in 2 minute
> increments until the peanuts start to cook. After that check it every
> minute or less. The candy is done when the peanuts have turned a nice
> roasted peanut color. Make sure you're looking at the peanuts and not
> the syrup. The dark syrup can make the peanuts to appear darker than
> they really are. The syrup may have also turned slightly darker.
> After cooking add the remaining ingredients and stir vigorously until
> the candy is light and foamy. Spread the candy out on to a sheet of
> aluminum foil and use the back of a spoon, a fork, or whatever to
> spread it out into a thin layer. You have to work quickly because it
> sets up almost immediately. Let cool COMPLETELY before breaking it up
> into pieces.
>
> Note: After you've made it the first time, make a note of the total
> cooking time. That way you'll know approximately how long it takes to
> cook and you won't have to keep checking it every minute.


Now, I have a use for those peanuts I have socked away.
Thanks for all the extra information regarding this recipe. This will put
me in "good sted."
Filed away.
My appreciation,
Dee Dee