I have always been too afraid to make this being told it was so difficult, but after my grandmother passed away and several years went by without her special once a year treat, I decided to try to carry on her tradition. I had my pan greased, butter at room temp. and baking soda ready. I used Spanish peanuts instead and added them at 280 degrees like someone suggested. Had hot soapy water ready, stirred pretty much constantly, had difficulty reading my candy therm. cause candy was shallow in pan. (Note: double batch) It took a lot longer then I thought to reach that high and someone was right about keeping a close eye on it after 250 degrees because it does jump. I was sweat'n bullets toward the end, there was no color forever and I wasn't sure what it should look like. Thank you to the person who explained what the soda does and that not to stir too much or pop the bubbles after pouring because that's what gives it it's perfect light, crunch. I reached 300 degrees so not to be chewy, and at honey color, took off the stove, thru in the butter and soda, stirred as fast as I could to incorporate and poured onto cookie sheet. The fork thing did not work and it hardens to quickly to mess around, just lean side to side and shake a little. WOW! I had over 50 people try this and all couldn't believe the crisp, perfect texture. It was so light (even those with dentures could and did enjoy this) the flavor was great and my family said it was the best they'd ever had. Thank you!
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I have always been too afraid to make this being told it was so difficult, but after my...