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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