Peanut Pattie

Combine sugar, white Karo, salt, and water in a large heavy-bottomed saucepan.

Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely.

Stop stirring once the mixture reaches a boil, then insert a candy thermometer and let it cook undisturbed until it reaches 300°F (hard-crack stage).

Remove from heat and quickly stir in the margarine until fully incorporated.

Add the raw peanuts and stir vigorously to coat them evenly with the syrup.

Stir in the vanilla extract and red food coloring until the mixture is uniformly colored and well combined.

Pour the mixture onto a well-buttered baking sheet or silicone mat in a thin, even layer.

Allow to cool completely at room temperature for about 10 minutes until it hardens.

Break into bite-sized pieces and store in an airtight container.