340g of Sugar
160mL of Corn Syrup (2/3 cup)
160mL of Water (2/3 cup)
2 tea spoons of Butter
1 tea spoon of Lemon Juice
450g of grilled, shelled Peanuts
1. Cover a big plate of parchment paper and grease it.
2. In a cast iron pot, slowly bring to a boil the Sugar, the Syrup and the Water. Raise the temperature to 175°C (347°F) and cook the caramel. Remove the pot from the heat. Add the butter in flakes, the Lemon Juice and the Peanuts. Stir with a wooden spoon. When the mass start to gleam, pour it equally on the plate.
3. Let it rest at least 30 minutes. When the mass become solid, breaks it into pieces. Eat it fresh or wrap them in plastic wrap and put them into the fridge.
4. Enjoy.
Source: "Noël dans le monde entier" Viridis editions (Via Journal L'Impact de Drummondville)



