|2 cups||Shelled peanuts|
|2 cups||Granulated sugar|
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
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