"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Candied Peanuts, by Sharon MacKinnon, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lbs. raw peanuts 1 egg white 1 tbsp. water 1 cup sugar 1/2 tsp. cinnamon 1 tsp. salt
Beat egg white and water until foamy - add peanuts and mix until well coated. Mix sugar, cinnamon and salt together - then add to peanut mixture and stir well. Bake at 300º for 45 minutes. Stir well at 15 minutes.
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