recipe is adapted from Wilton's "The Complete Wilton Book of Candy,"
and contains both Spanish peanuts and puffed rice cereal.
1 c water
1 c sugar
1 c light brown sugar
1 1/2 c dark corn syrup
1 c roasted Spanish peanuts
2 c puffed rice cereal
1 t butter
1 t salt
1 t baking soda
nuts and cereal on a sheet pan in the oven, set at the lowest temperature,
just to keep warm. Butter your surface(s) for pouring.
In a large
(4 qt), heavy saucepan, place water, sugars and corn syrup and stir
over low heat until sugars are dissolved. Wash sides and cook until
270°F. Reduce heat to low and watch the temperature carefully. When
it reaches 290°F, add in the butter, nuts and cereal. Cook an additional
2 minutes. Remove pan from heat and add in the salt and baking soda.
Carefully pour onto prepared surface(s). You can score while candy is
still warm or wait until cooled and break into irregular pieces.
Recipe adapted from:
Eugene T. and Marilynn C. Sullivan. The Complete Wilton Book of Candy.
Woodbridge: Wilton, 1981.