1 Egg white
1/4 c Sugar
1/4 ts Ground cinnamon
1-1/2 c Dry roasted peanuts
2 c Sugar
1/2 c Margarine or butter
1/2 c Evaporated milk
1 ts Vanilla
Beat egg white and 1/2 tsp. water till foamy. Combine the 1/4 c sugar and
cinnamon. Stir sugar-cinnamon mixture and peanuts into egg white mixture.
Spread peanut mixture evenly in a buttered 13x9x2-inch baking pan; bake in
a 325 F oven for 15 minutes. Stir nuts; bake about 15 minutes more or till
coating is brown. Cool in pan. Chop half of the nuts. Store remaining
sugared nuts in an air tight container or another use.
For fudge, butter the sides of a 1 1/2 quart heavy saucepan. In saucepan
combine the 2 cups sugar, margarine or butter, and evaporated milk. Cook
and stir over medium heat till sugar dissolves and mixture comes to
boiling. Continue cooking to 236 F (soft-ball stage), stirring only as
necessary to prevent sticking (mixture should boil gently over entire
surface). Immediately remove from heat. Cool without stirring to lukewarm
(110 F), about 1 hour.
Butter an 8x8x2 inch pan; set aside. Add the chopped peanuts and vanilla
to fudge. Beat vigorously for 7 - 10 minutes or till fudge becomes very
thick and just loses its gloss. Immediately spread in prepared pan. Score
into squares while warm; cut when firm.
