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Peanut Butterscotch

2 cups (1 lb.) light brown sugar
2 tbsp. light corn syrup
1 stick (1/2 lb.) butter, cut into bits
1 tbsp. white vinegar
2 cups roasted peanuts
2 tsp. vanilla

In a heavy, 2 quart saucepan, combine the brown sugar, the corn syrup, the butter, vinegar
and 1/2 cup water.  Cook the mixture over moderate heat, stirring and washing
down any crystals clinging to the side with a brush dipped in cold water, until the sugar
is dissolved.  Boil it undisturbed, until a candy thermometer reads 290 degrees.  Working
quickly, stir in the peanuts and vanilla and pour the mixture onto a buttered baking sheet.
Spread it out and let it cool completely.  Break the candy into pieces.  Makes about
1 3/4 pounds.

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