3-1/2 cups SERVINGS
Ingredients
- 2 cups [400 g] granulated sugar
- 2/3 cup [210 g] light corn syrup
- 2-1/2 cups [350 g] unsalted honey-roasted peanuts
- 2 tsp flaky sea salt, plus more for sprinkling
- 2 tsp baking soda
- 2 Tbsp unsalted butter
- 2 tsp pure vanilla extract
Directions
More from The Vintage Baker:
- Pumpkin-Chocolate Tart with Cinnamon Whipped Cream Recipe
- Strawberry-Basil Turnovers Recipe
- Sundae Surprise Ice Cream Cake Recipe
Reprinted from The Vintage Baker by Jessie Sheehan with permission by Chronicle Books, 2018. PRINT RECIPE