Goldfish Crunch
2 pkgs. salted goldfish
1 1/2 c. salted peanuts
1 1/2 c. seedless raisins
1 c. butter
1/2 c. sugar
1/2 c. light brown sugar
2 tbsp. light corn syrup
1 tsp. vanilla
2 tbsp. water
Lightly oil 3 large cookie sheets. Mix goldfish, raisins, and nuts in large baking pan and warm in 275 degree oven while making syrup. Melt butter in 2 or 3 quart saucepan. Add sugars, corn syrup and water. Boil until candy thermometer reaches 270 degrees (soft crack stage, separates into hard threads that are not brittle in cold water test). Remove from heat and stir in vanilla. Pour over warm goldfish mixture, tossing gently. Spread on cookie sheets and separate into bite size pieces. Cool and store in air tight container. Makes about 8 cups.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment