Peanut Nougat
A dish — sugar and peanuts carry it.
Ingredients
US
Metric
- 1 lb. sugar
- 1 quart peanuts
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 463 |
|---|---|
| Protein | 2.7 g |
| Fat | 8.6 g |
| Carbs | 95.4 g |
| Fiber | 1.5 g |
| Sodium | 434 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States