This recipe has been passed down through 3 generations in my hubby's family. I'm now passing it to the fourth. We use same ingredients list but instructions are different. We bring the liquids/sugar to a boil on high heat in a cast iron 10" skillet then turn to medium heat, boil it to the thread stage then add nuts. Leave the temp. the same and cook until fragrant and nuts are a toasted color. Turn off heat, add the butter, salt and soda, stirring well. Pour on buttered sheet with sides. Cool, twist sheet to pop it up, turn over and break into pieces. Easy and delicious! Always gets raves. I"ve made 10 batches this year. We gift it. I made a first batch today with golden syrup instead of corn syrup for a food allergy. It set up perfectly! Edit*12-9-10. I forgot to mention that I have used up to 2 cups of nuts at times, and also used raw almonds, pecans or hazelnuts in place of the peanuts. All worked fine. Love the pecans or almonds batches. The hazelnut one was just ok, and I love hazelnuts. Just not in this. I've just bought raw cashews to try, too.
Was this review helpful?
2 users found this review helpful
This recipe has been passed down through 3 generations in my hubby's family. I'm now passing...