The trick is to let it get golden brown for that buttery, caramel flavour. We made several batches, tinkering with the proportions to get the taste and texture just right (for us!) Peanuts 1 1/3 cups, 3/8 tsp sea salt, 3 tbsp real butter and we decreased the baking soda to 3/4 tsp. We prefered batches that were fork-teased. The result was tender, buttery and not too foamy. I also found adding peanuts a little later - two or three minutes after syrup had come to a bubbling boil - helped prevent the nuts from becoming too toasty. Also fabulous with whole almonds. Thanks to all above reviewers, you helped!
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The trick is to let it get golden brown for that buttery, caramel flavour. We made several...