Equipment:

• Medium heatproof bowl
• Candy thermometer
• Heatproof spatula
• Rimmed baking sheet
• Parchment

Ingredients:

• 32 oz. roasted, salted peanuts
• 1 cup sugar
• 2/3 cup sweetened condensed milk
• 1/2 cup corn syrup
• 6 TBSP butter
• 1/2 tsp. kosher salt
• 1/4 cup water

Roughly chop half of the peanuts. Mix them in with the other peanuts and place on a rimmed baking sheet lined with parchment paper in one layer. Make four channels in the peanuts the length of the baking sheet using your finger.

Fill a 2-cup liquid measuring cup with hot water and set aside.

In a 2-quart saucepan, place sugar, condensed milk, corn syrup, butter, salt and water. Stir over medium-high heat with a heatproof spatula until the butter melts.

Insert candy thermometer and continue cooking, stirring constantly, until the syrup reaches 238°.

Turn off the heat. Pour out the hot water in the measuring cup. Carefully pour the hot syrup into the warm measuring cup. Then, quickly and steadily, pour the syrup into the prepared channels on the peanut-covered baking sheet. Continue to pour until the channels are all filled equally, scraping out the measuring cup with the heatproof spatula.

Let sit for 1 minute to cool slightly. Using a spoon or your fingers (carefully), cover the channel with peanuts thoroughly. Let sit for about 5 minutes, until the syrup has firmed up but is still warm. Using your hands, form the candy into a rope, pressing in peanuts as needed to cover all the bare spots. Keep working until the rope is uniform in size and thickness.

Let sit for at least 30 minutes, reforming if the ropes loose their shape.

Cut into pieces and try not to eat too many.