- 1 cup sugar
- 3/4 cup light corn syrup
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 1/2 cups natural peanut butter, such as CB’s Nuts
- 1 cup coarsely chopped roasted peanuts, such as CB’s Nuts
- 3/4 teaspoon kosher salt
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
How to make this recipe
- Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.
- Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot. Stir well.
- In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.
- Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.
- Immediately scrape the hot candy into the prepared pan and press into a flat, even layer. Let cool completely. Peel off the foil and cut the candy into squares.
Cut or uncut, the candy can be stored in an airtight container at room temperature for up to 2 weeks.