ACTIVE: 20 min l TOTAL: 40 min l SERVES: 8 to 10
1 tablespoon unsalted butter, plus more for the pan1½ cups sugar¾ cup dark corn syrup1 cup water2 cups salted peanuts2 teaspoons baking soda2 teaspoons gingerbread spice
1. Butter a rimmed baking sheet; set aside.
2. Bring the sugar, corn syrup and 1 cup water to a boil in a medium saucepan, stirring occasionally. Cook until a candy thermometer registers 260˚. Stir in the peanuts and butter, then continue to cook, stirring constantly, until the thermometer registers 300˚. Stir in the baking soda and gingerbread spice. Pour onto the prepared baking sheet and spread into an even layer. Let cool completely, then break into pieces.
RALPH SMITH.