Ingredients
2 teaspoons butter, softened1-1/2 cups sugar1/2 cup brewed coffee1 tablespoon light corn syrup1 teaspoon ground cinnamon1 teaspoon vanilla extract1 jar (16 ounces) dry roasted peanuts
Preparation
Butter two baking sheets with the 2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, coffee, corn syrup and cinnamon. Bring to a boil over medium heat, stirring occasionally. Cook until a candy thermometer reads 234°-240° (soft-ball stage). Remove from the heat; stir in vanilla. Add peanuts; stir quickly.
Pour onto prepared baking sheets. Quickly separate into small clumps with two forks. Cool completely. Store in an airtight container.
