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!'
Popular Recipes
-
Fiber provides its benefits through a complex series of actions in the body. Without getting into a lot a medical details (which I don’t rea...
-
YIELDS 3 TO 4 CUPS Ingredients: • Two 12-ounce cans asparagus spears • 1½ cups mayonnaise • 1½ cups freshly grated Parmesan cheese, plu...
-
To take the chill off a cold winter’s night, there is nothing like hot buttered rum. The drink is usually made with boiling hot water, but y...
-
This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a ... -
When melting chocolate on a stovetop, use a confectionary thermometer. Chocolate is very sensitive to high temperatures. Dark chocolate shou...
-
Sunny Anderson debuted on Food Network back in 2005 as a special guest on Emeril Live, and in 2007, Sunny co-hosted Food Network’s series... -
Ingredients: • 1½ cups honey • 4 tablespoons butter • 2 ounces white chocolate • 1 tablespoon vanilla • 1 cup sunflower seeds • ½ cup ...
-
Image Copyright 2009 Aeri's Kitchen. All rights reserved. Version 1.0 Yield: 2 Servings Ingredients: • 5 Pieces Square Fried Fish ... -
MAKES ABOUT 6 LARGE WAFFLES Ingredients: • 2 eggs plus 1 egg white, beaten • ¼ cup sugar • ½ cup butter or margarine, melted • ¼ cup a...
-
Yield: 8 servings This is tasty appetizer that is good either warm or cold. Ingredients: • 1 cup (208 g) dry navy beans • ½ cup (80 g)...
No comments:
Post a Comment