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Candied Fennel Seeds

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CATEGORY CUISINE TAG YIELD
Grains Cklive08 1 servings

INGREDIENTS

3/4 c Fennel seeds; toasted
3/4 c Toasted sunflower seeds
1/4 c Sugar
2 tb Water
1/2 tb Unsalted butter
1/8 ts Baking soda
1 1/2 ts Ground fennel
1 ts Freshly-ground white pepper; (optional)

INSTRUCTIONS

Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a
plate. Add sunflower seeds and set aside. Place sugar, water, and
butter in a heavy saucepan over low heat until sugar dissolves.
Increase heat and boil for 2 minutes or until the liquid is thick and
syrupy. Remove from heat and add baking soda, ground fennel, pepper,
toasted fennel seeds and sunflower seeds. Mix rapidly to coat seeds
with syrup. Immediately pour the mixture on a cookie sheet, pressing
them lightly to separate them, but still clinging together in a
bunch. When completely cool, transfer into a tightly covered
container and store in a cool and dry place. Serve with coffee or
tea. This recipe yields 1 1/2 cups.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Julie
Sahni From the TV FOOD NETWORK - (Show # CL-9139 broadcast 05-29-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-03-1998
Recipe by: Julie Sahni
Converted by MM_Buster v2.0l.

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