f toffee to go around.
Pour one cup of peanuts over
In large bowl, combine sugar, butter, corn syrup, cinnamon, salt, and nutmeg. Add peanuts, toss to coat. Transfer to 15x10x1 inch baking pan.
Bake at 300 for 20-25 minutes or until bubble and golden brown, stirring once. Be sure to keep an eye on these. Cool on wire rack; break apart if necessary. Store in an airtight container.
e 2 teaspoons of the butter. Line each with parchment paper
Combine sugar and water.
Bring mixture to a rolling boil. Add peanuts.
Stir constantly until peanuts are well coated and mixture becomes dry.
Place coated peanuts on a large baking sheet, separate them well.
Bake in 300\u00b0 oven for 30 minutes.
Preheat oven to 350 degrees F.
Sift together flour and baking soda.
Cream together butter, sugar, brown sugar, and vanilla.
Add eggs one at a time.
Add toffee pieces to mixture.
Mix creamed mixture and dry mixture together.
Use rounded tablespoon to measure dough.
Place dough at least 2 inches apart on baking sheet.
Bake for 10 to 12 minutes.
*If you have time to chill the dough before baking, do so! You will have cookies that are crisp on the outside and chewy on the inside.
Preheat oven to 325\u00b0.
In a 13 x 9 x 2-inch pan, heat peanut butter and butter for 5 minutes or until melted.
Remove; stir in seasoned salt.
Gradually add cereals and nuts, stirring until all pieces are evenly coated.
Bake 30 minutes, stirring every 10 minutes.
Spread on absorbent paper to cool.
Stir in raisins and peanut butter pieces.
Store in an airtight container.
Makes 8 cups.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugared (coated and no syrup).
Grease the foil well with butter. Place the matzos onto the
then stir in peanut butter.
Place peanuts in a wide, shallow
peed until somewhat crumbly. Add peanuts and stir. Measure out and
ixing bowl, cream together the butter, brown sugar, flavors, salt and
br>1.\tCream together peanut butter and butter until fluffy. Add 1
Add
food coloring to water; dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugared (coated and no syrup).
Pour on ungreased cookie sheet.
Separate peanuts with a fork.
Bake at 300\u00b0 for 30 minutes, stirring at 10 minute intervals.
Preferably use an iron skillet.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completed sugared.
(Coated and no syrup.)
Pour on ungreased cookie sheet, separate peanuts with a fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at 10 minute intervals.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently.
Cook until peanuts are completely sugared (coated and no syrup).
Pour on ungreased cookie sheet; separate peanuts with a fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at ten minute intervals.
fter each addition. Add melted butter; mix briskly for 30 seconds
Dissolve sugar in water over medium heat. Add peanuts and continue to cook over medium heat, stirring frequently.
Cook 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 at 300\u00b0 for approximately 30 minutes, stirring at 5 minute intervals.
Dissolve sugar in water in saucepan over high heat.
Add peanuts and continue cooking on high heat until peanuts are completely coated and no syrup remains, about 30 minutes.
Pour onto an ungreased cookie sheet.
Separate peanuts with a fork. Bake at 350\u00b0 15 to 20 minutes.
Stir at 5 minute intervals.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook over medium heat, stirring frequently. Cook until peanuts are completely sugar-coated and no syrup.
Pour on ungreased cookie sheet; separate peanuts with a fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring every ten minutes. Store in covered container when cool.
Dissolve sugar and water in saucepan over medium heat.
Add peanuts.
Cook over medium heat, stirring constantly.
Cook until peanuts are completely sugar coated and no syrup remains.
Pour into ungreased cooking sheet, scattering peanuts out with a fork. Put in oven at 350\u00b0 for about 30 minutes.
Stir after ten minutes, then return to oven.
Makes about 1 pound of candy.