Peanut Candy

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


Melt tablespoons of butter in a saucepan, add a pint of molasses, 2 ozs. of sugar and boil till the mixture becomes brittle when a little is dropped in cold water. Rapidly stir in 1 quart of shelled and skinned peanuts, either chopped or halved, mix thoroughly, turn out on greased tins, and divide in squares when cold.