| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Candies |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Shelled peanuts |
| 2 |
c |
Granulated sugar |
INSTRUCTIONS
Chop the peanuts fine. Put the sugar into a skillet and stir constantly
until it is all melted. Then add the peanuts and pour at once into a
buttered pan. When cold, break into pieces.
The finely chopped peanuts make, of course, a much more uniformly nutty
candy than the usual peanut brittle. The recipe makes about one pound of
candy.
: --Mry Leize Simons
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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