1 c Brown sugar
1 c Molasses -OR-
1 c Syrup
1 c Water
2 oz Butter
3/4 lb Peanuts; shelled
To the sugar, add the molasses and water. Boil until it hardens
when dropped in cold water. Just before taking from the fire add
the butter and the peanuts and mix well. Pour onto well-buttered
tins.
Recipe by Pennsylvania Dutch Cook Book, Fine Old Recipes,
Culinary Arts Press, 1936
