Scrape the mixture into the split peas and simmer over moderately low heat, stirring occasionally, until the peas have dissolved and the soup is thickened, about 2 hours.
In a medium saucepan, stir the sugar with the corn syrup and water.Add the butter and bring to a boil over high heat, stirring to dissolve the sugar.
Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes..Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt.Heat the peanut butter mixture in the microwave at high power for about 11/2 minutes, until melted and hot.
In a small bowl, whisk the vanilla with the baking soda.As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up..
Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible.
You want the mixtures to be combined but not homogenized; the candy will come together very fast..Originally appeared: May 2014.8 to 10 servings.
(8 ounces) unsalted butter, divided.fresh or thawed frozen rhubarb, cut into 1-inch pieces.
grated orange zest (from 1 orange).(about 8 1/2 ounces) all-purpose flour.