Crunchy peanut balls

Yield: 4 Servings

Measure Ingredient
1 cup Sugar
1 cup Light cream or canned evaporated milk, undiluted
1 cup Light corn syrup
1 teaspoon Vanilla extract
5 cups Cornflakes or wheat flakes
2 cups Crispy rice cereal
1 cup Salted peanuts

In medium saucepan, combine sugar, cream and corn syrup. Cook over low heat, stirring, until sugar is dissolved. Continue cooking, stirring occasionally, until syrup forms a soft ball when a little is dropped into cold water. Add vanilla.

Meanwhile, in buttered large bowl, combine cornflakes, rice cereal and peanuts, toss to mix well. Add cooked syrup, mixing thoroughly.

Refrigerate 30 minutes.

With buttered hands, form into 48 (1½ inch) balls.

Makes 4 dozen

Taken from McCall's Cookery Vol 4 1983

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