- 6 tablespoons [90 mL] butter
- 1 1/2 cups [375 mL] well packed brown sugar
- 1/4 cup [60 mL] golden corn syrup
- 1/3 cup [80 mL] heavy cream [35% m.s.g.]
- 3 cups [750 mL] salted peanuts
- 2 teaspoons ]10 mL] vanilla extract
Coating
- 8 [1-ounce / 28-g each] squares semi-sweet chocolate, chopped
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- Line a square 8-inch [20-cm] pan with al foil; butter foil and set pan aside.
- Into a small heavy-bottomed casserole, slowly melt together butter, brown sugar and corn syrup.
- Bring to a boil, stirring with a wooden spoon.
- When mixture is at a hard boil, lower heat to medium; arrange a candy thermometer on the side of the casserole.
- Cook until mixture reaches 260°F [126°C], hard ball stage, stirring from time to time.
- Immediately remove casserole from heat; remove thermometer and slowly stir in cream.
- Well mix in peanuts; return casserole over medium heat.
- Slowly bring mixture to a boil, stirring; put thermometer back on the side of the casserole and cool until mixture reaches 240°F [115°C], soft ball stage.
- It is very important not to cook this mixture over high heat, or it will burn.
- At first, as there are quite a few peanuts, it is difficult for the thermometer to give you the right reading.
- Slowly, the mixture will become thinner.
- As soon as the temperature has been reached, remove casserole from heat; wait for 1 minute, then mix in vanilla extract.
- Remove candy thermometer; thoroughly mix.
- Pour mixture into reserved prepared pan; refrigerate for 2 hours.
- Cut into 64 [1-inch / 2.5-cm] squares.
- Prepare coating.
- Using a fork [a fondue fork being the best] dip each square into just cooled coating.
- Even underneath each square, on the side of the double-boiler.
- Arrange chocolate coated squares onto waxed paper; set aside until hard, at room temperature.
- Store into an airtight metal box; refrigerate.
Coating
- Into the top part of a double-boiler, melt chopped semi-sweet chocolate until hot.
- Just cool.
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