Value & reuse: sustainable construction and circular economy

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.