Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Syrup | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup white granulated sugar
- ½ cup white corn syrup
- 1 cup roasted peanuts
- 1 teaspoon butter
- 1 teaspoon vanilla
- 1 teaspoon baking soda
Directions
Lightly grease a cookie sheet and set aside.
In 1½-quart casserole dish , stir together sugar and syrup. Microwave on high for 4 minutes.
Stir in peanuts. Microwave on high for 3–5 minutes or until light brown.
Add butter and vanilla, mixing well. Microwave at high 1–2 minutes more. The peanuts will be lightly browned and syrup very hot.
Add baking soda and stir gently until light and foamy.
Pour mixture onto greased cookie sheet. Let cool ½–1 hour.
When cool, break into small pieces and store in airtight container.