Crunchy Peanut Butter Candy
Makes approximately 1 9-inch square pan
- 1 cup granulated sugar
- ¾ cup light corn syrup
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 ½ cups smooth or crunchy peanut butter
- 1-1 ¼ cups roasted peanuts, chopped
- ¾ teaspoon Kosher salt
- ½ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- Spray a 9-inch square baking pan with nonstick cooking spray, line with aluminum foil, and spray again.
- Place sugar, corn syrup, water, and butter in a medium saucepan. Place over medium-high heat and stir until sugar is dissolved. Stop stirring at this point and remove the spoon.
- Wash down any sugar crystals that develop on the sides of the pan with a pastry brush dipped in water.
- Heat the mixture until a candy thermometer registers 285 degrees Fahrenheit. This will take approximately 10 minutes.
- While the sugar mixture is boiling, in a medium heatproof bowl, combined peanut butter, peanuts, and salt. Microwave the mixture for approximately 30 seconds. Stir the mixture and microwave for another 20-30 seconds until the peanut butter is liquified and hot.
- In a small bowl, whisk baking soda and vanilla extract.
- Add baking soda mixture to the mixture in the saucepan, whisking to combine. Mixture will foam up.
- Remove from heat and immediately add hot peanut butter, stirring with a metal or wooden spoon to combine quickly.
- Immediately pour mixture into the foil-lined pan and smooth the top. Allow to cool completely for several hours at room temperature.
- Remove the square of candy from the pan, peel off the foil, and place candy onto a cutting board. Cut into small squares as desired and store in an air-tight container in a single layer, separated by wax paper. Candy can be stored at room temperature for at least 2 weeks.