3 cups dry roasted (preferably unsalted) peanuts
2 cups organic sugar or Sucanat (note Sucanat will make the color a little darker but will be better for you and shouldn't really change the flavor)
3/4 cup agave nectar (could use honey but I love the mild flavor of agave)
1/4 cup water
1/8 teaspoon sea salt
2 Tablespoons coconut oil with a drop of butter flavor
2 teaspoons vanilla extract
2 teaspoons baking soda
candy thermometer
2 oiled baking sheets (I used one cookie sheet size and one cake pan size this was about right)
In a large saucepan, combine Sucanat, Agave, and water. Cook over medium heat, stirring until sucanat dissolves. Bring to a boil, blend in coconut oil and vanilla. Stir nearly constantly until temperature is at 280 degrees, add peanuts. Stir constantly until 295-300 degrees is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto the baking sheets try to spread it out with a spoon as quickly as possible to get to desired thickness. Loosen from the pans as soon as possible and turn over. (They were pretty well set up and cool by the time I did this) Break hardened candy up and store in an airtight container or double Ziploc.
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