The peanut roast made using this recipe is very tasty, fragile and pleasantly crunchy, not breaking teeth. For make caramel from sugar and corn syrup, mixing butter, salt, soda, vanilla and peanuts in it and pour to solidify with the sides. It’s a lot of roasting, so depending on the size you may need two shape so that it doesn’t turn out too thick and easy ломался. 
Time: one hour. Difficulty: medium Quantity: 1350 gr. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. l vanilla extract
- 1 tbsp. l soda
- 1 tbsp. l salt
- 165 gr. butter
- 3 tbsp. Sahara
- 1 tbsp. corn syrup
- 3 tbsp. peeled raw peanuts
Recipes with similar ingredients: vanilla extract, oil creamy, sugar, syrup, Peanuts
Recipe preparation:
- Measure the vanilla and pour into a small bowl. In another small Mix soda and salt in a bowl. Grease 55 gr. butter 1 baking tray with sides or a form for a biscuit roll.
- In a large saucepan, combine sugar, corn syrup and 0.5 tbsp. water. Bring the mixture to a boil, attach a caramel thermometer to the wall of the pan and simmer over medium heat until the syrup is to drain from a spoon with a thin thread or will not heat up to 115 ° C. Intervene peanuts and continue to cook and stir until caramel becomes golden brown or does not heat up to 150 ° C.
- Immediately remove the pan from the heat and quickly mix the remaining 110 gr. butter, vanilla, soda and salt. Stir until the butter does not melt, then quickly pour the mixture onto prepared pan, distributing it in an even thin layer. When the roasting will cool completely, break it into pieces and store in tightly closed containers.
