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CANDY - Payday
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| Payday Parade | |
| 8 | candy bars |
| INGREDIENTS | |
| 1½ cups | salted peanuts |
| ½ cup (1 stick) | salted butter |
| 1 cup (packed) | light brown sugar |
| ½ cup | heavy whipping cream |
| ½ cup | light corn syrup |
| ¼ cup | smooth peanut butter |
DIRECTIONS
Line a lightly greased 9 × 3-inch loaf pan with parchment paper, leaving a 2-inch overhang on either side. Sprinkle ¾ cup of the peanuts across the bottom of the pan and set the pan aside.
In a 2-quart saucepan, melt the butter over medium heat. Add the brown sugar, cream, and corn syrup, and stir until smooth. Cook, stirring continuously, until a candy thermometer reads 235°F, about 10 minutes. Please watch for vigorous bubbling, and then keep watching the mixture carefully until the caramel starts to pull away from the pan and looks like golden spun sugar. When this occurs, remove the pan from the heat and stir in the peanut butter until the mixture is smooth. Pour the caramel into the prepared pan and top with the remaining ¾ cup of peanuts. Set the pan on a wire rack for 15 minutes.
Remove the candy from the pan by lifting the parchment paper lining straight up. Peel away the paper. Place the candy on a cutting board and cut into 8 equal pieces, each about 1 inch wide. Let the candy cool completely, about 30 minutes. Store in an airtight container for up to 3 days.
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