YIELDS 2 CUPS
Ingredients:
• 1 cup sugar
• ½ cup water
• 2 cups raw shelled peanuts, skins on
• ¼ teaspoon salt
Preparation:
Preheat oven to 300 degrees. Dissolve sugar and salt in water in saucepan over medium heat. Add peanuts. Continue to cook, stirring frequently, until peanuts are completely sugared (coated and no syrup left). Pour onto ungreased cookie sheet, spreading so that peanuts are separated as much as possible. Bake for approximately 30 minutes, stirring at 5-minute intervals. Let cool and serve.
This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'
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