INGREDIENTS

INSTRUCTIONS

Preheat the oven to 325 degrees. Toast the peanuts on a baking sheet
in the preheated oven for 1 minute. Cool to room temperature. Process
the peanuts in the bowl of a food processor fitted with a metal blade
until finely chopped, about 8 to 10 seconds. Set aside. Heat the
sugar, cream of tartar and water in a 1 1/2-quart saucepan over
medium-high heat. When hot, stir with a whisk to dissolve the sugar.
Bring to a boil. Boil the mixture, stirring often, for 8 to 10
minutes, until the mixture takes on a light honey color. Remove the
pan from the heat. Add the unsweetened chocolate, and stir gently  (and
carefully, this is very hot stuff) to incorporate. One at a  time, dip
1-inch of one end of each popsicle stick into the hot sugar  mixture.
Divide the dipped stick onto 4 nonstick baking sheets,  leaving lots of
space between sticks. Use a metal spoon to stir the  mixture for 3 to 4
minutes, until it begins to get very syrupy in  texture (even though I
said texture, that doesn't mean you can touch,  its still too hot to
handle at this point).  Pour a full tablespoon  of the sugar mixture
over the dipped ends of each stick, allowing the  mixture to flow into
a round lollipoplike shape. Allow the chocolate  lollipops (that's
right, they're not lollipaloozas yet) to harden at  room temperature.
Heat 1 inch of water in the bottom half of a double  boiler over medium
heat. With the heat on, place the semisweet  chocolate in the top half
of the double boiler. Use a rubber spatula  to stir the chocolate until
completely melted and smooth, about 3  minutes. transfer the melted
chocolate to a 1-quart bowl. Place the  chopped peanuts on a baking
sheet. Grasp (or perhaps you would prefer  to hold) a chocolate
lollipop by the stick end and dip the hardened  sugar end into the
chocolate to completely cover. Allow excess  chocolate to drip off
before sprinkling chopped peanuts on both sides  to cover the
chocolate. Place the lollipalooza on a baking sheet.  Repeat with
remaining lollipaloozas. Refrigerate to harden the  chocolate. Store in
a tightly sealed plastic container in the  refrigerator until ready to
serve. Recipe By     : BAKERS' DOZEN  (MARCEL DESAULNIERS) SHOW #BD1A23
Posted to MC-Recipe Digest V1 #309  Date: Sat, 23 Nov 1996 22:27:23
-0600  From: Jackie Bordelon <jbord@premier.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4060
Calories From Fat: 1483
Total Fat: 182g
Cholesterol: 0mg
Sodium: 92.8mg
Potassium: 1213mg
Carbohydrates: 637.2g
Fiber: 34.2g
Sugar: 356.6g
Protein: 50.7g