Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > Peanut Nougat
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Peanut Nougat

1 lb. sugar
1 quart peanuts

Shell, remove skins, and finely chop peanuts. Sprinkle with one-fourth teaspoon salt. Put sugar in a perfectly smooth granite saucepan, place on range, and stir constantly until melted to a syrup, taking care to keep sugar from sides of pan. Add nut meat, pour at once into a warm buttered tin, and mark in small squares. If sugar is not removed from range as soon as melted, it will quickly caramelize.


CONTENTS · BIBLIOGRAPHIC RECORD
  Rich Chocolate Caramels Nut Bar  
 
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