Recipe - Pedemoleque (Little Boys Foot)

1 tablespoon Unsalted butter
1 cup Firmly packed light brown
sugar
1 cup Granulated sugar
1 cup Water
1 pn Baking soda
One fourth cup Shelled and skinned peanuts,
toasted (see Note)
One fourth cup Cashews, toasted (see Note)

Thoroughly butter an 8 x 12 inch roasting pan and place it in the freezer
for 5 to 10 minutes. Combine the brown and granulated sugars and the water
in a heavy stainless steel saucepan over medium he at and, stirring
occasionally, cook until the sugars have dissolved and the mixture is
simmering. Increase the heat to high and, without stirring, simmer the
syrup until it reaches 300° on a candy th ermometer (hardcrack stage).
Remove from the heat and add the baking soda and the nuts, mixing
thoroughly to make sure they are evenly blended in. Pour the mixture onto
the buttered pan and allow to cool completely. Lift off and break the
brittle into bitesized pieces. The candy will keep in an airtight glass jar
for several weeks.

Note: To toast nuts, preheat the oven to 350°. Spread the mixed nuts on a
cookie sheet and toast in the oven until golden, about 15 minutes. Set
aside to cool.

From Too Hot Tamales Show # 6208

Recipe by: Susan Feniger and Mary Sue Miliken Posted to MCRecipe Digest V1
#533 by "Master Harper Gaellon" gaellon@inch.com on Mar 21, 1997