Peanut Butterscotch
2 cups (1 lb.) light brown sugar
2 tbsp. light corn syrup
1 stick (1/2 lb.) butter, cut into bits
1 tbsp. white vinegar
2 cups roasted peanuts
2 tsp. vanilla
In a heavy, 2 quart saucepan,
combine the brown sugar, the corn syrup, the butter, vinegar
and 1/2 cup water. Cook the mixture over moderate heat, stirring and
washing
down any crystals clinging to the side with a brush dipped in cold water, until
the sugar
is dissolved. Boil it undisturbed, until a candy thermometer reads 290
degrees. Working
quickly, stir in the peanuts and vanilla and pour the mixture onto a buttered
baking sheet.
Spread it out and let it cool completely. Break the candy into pieces.
Makes about
1 3/4 pounds.
