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.
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.
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).
f toffee to go around.
Pour one cup of peanuts over
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.
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.
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.
Line a baking sheet with a plain paper bag or parchment paper.
Mix peanuts, sugar, and water together using a wooden spoon in a large pot over medium-low heat; cook, stirring constantly, until liquid is evaporated and peanuts are coated, 20 to 30 minutes. Carefully pour coated peanuts onto the prepared baking sheet to cool completely.
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 remains (about 30 minutes).
Pour out onto ungreased cookie sheet; separate peanuts with fork.
Bake at 300\u00b0 for 30 minutes. Stir at 10 minute intervals.
Makes 1 pound.
Dissolve sugar in water in saucepan over medium heat.
Add peanuts and continue to cook, stirring frequently.
Cook until peanuts are completely sugar coated and no syrup.
Pour on ungreased cookie sheet.
Separate peanuts with fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at 10 minute intervals.
Combine sugar and water in saucepan.
Cook over medium heat until sugar is dissolved stirring constantly.
Add peanuts.
Cook until peanuts are completely coated and no syrup remains, stirring frequently.
Spread on ungreased baking sheet.
Separate peanuts with fork.
Bake at 300 degree for 30 minutes stirring every 10 minutes.
Yield:
16 servings.
nd sugar is coated on peanuts.
Stir the peanuts frequently after the
Dissolve sugar in water in iron skillet over medium heat.
Add peanuts; continue to cook over medium heat, stirring frequently. Cook until peanuts are completely coated.
Pour onto ungreased cookie sheet; separate peanuts with a fork.
Bake at 300\u00b0 for approximately 30 minutes, stirring at 10-minute intervals.
Cool and store in an airtight container.
Place the licorice toffee sweets into a saucepan and
Shell peanuts, leaving brown skin on nuts.
Dissolve sugar in water over medium heat.
Add peanuts, leaving until all nuts are coated and no liquid remains.
Place on ungreased cookie sheet. Bake at 300\u00b0 for 30 minutes, stirring every 5 minutes.