| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 1 |
c |
White corn syrup |
| 2 |
c |
Raw Spanish peanuts |
| 2 |
tb |
Butter or margarine |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
This is a recipe I have used since Youth Fellowship days in our church in
Iowa. The minister bought 100 lbs of raw peanuts, and we had a project
going.
Bring 1/2 cup water to a boil in a large frying pan. Add 2 cups sugar and 1
cup white syrup. Still until dissolved and boil until it will spin a thead.
Add the peanuts. Cook slowly over a low fire until golden brown (it's easy
to want to quit to soon) in color. Remove from the heat and add the
margarine, baking soda and vanilla. It will foam up. Stir quickly. Spread
in 2 large buttered cookie sheets. Cool adn break into pieces when hard.
Posted to KitMailbox Digest by Jdbthomp <Jdbthomp@aol.com> on Jan 6, 1998
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”