Sunday, July 28, 2013
Prep : 5 minutes Cook: 50 minutes + cooling Makes 3 pounds
3 cups sugar
2 cups water
3/4 cup light corn syrup
1/4 cup dark corn syrup
2 cups spanish or cocktail peanuts
2 talespoons butter
1 tablespoon baking soda
1 teaspoon vanilla extract
1 . Line three 15-inch x 1-inch pans with parchment paper ( do not spray or grease).
2 . In a large heavy saucepan, combine the sugar , water and corn syrups . Bring to a boil , stirring constantly to dissolve sugar . Using a pastry brush dipped in water , wash down the sides of the pan to eliminate sugar crystals . Cook withour stirring over medium heat until a candy thermometer reads 260* (hard ball stage).
3 . Stir in peanuts and butter ; cook to 300* (hard-crack stage) .
4 . Remove from heat ; stir in baking soda and vanilla . (Mixture will foam) . Immediately pour into prepared pans , spreading as thin as possible . Cool completely . Break into pieces . Store between layers of waxed paper in airtight containers .
You can cook your camarel to the point where it's beautiful rich shade of amber , that gives it a very dark , intense taste . You have to work quickly with it .
You can also walnuts , pecans to give it your own touch of variety of of candies .