Recipe - Pedemoleque Little Boys Foot

1 tablespoon Unsalted butter
One fourth cup Peanuts; Shelled & Skinned,
Toasted (See Note)
One fourth cup Cashews; toasted (see Note)
1 cup Brown Sugar, Packed
1 cup Granulated sugar
1 cup Water
1 pn Baking soda

Thoroughly butter an 8 x 12inch 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 stainlesssteel saucepan over medium heat 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 degrees on a candy thermometer (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 slab 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. Yield: about 40 pieces Note: To toast nuts, preheat the
oven to 350 degrees. Spread the mixed nuts on a cookie sheet and toast in
the oven until golden, about 15 minutes. Set aside to cool. Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6208

Posted to MCRecipe Digest V1 #292

Date: Sun, 10 Nov 1996 21:52:58 0600

From: Pat Asher asher@mcs.com