- 1 lb. peanuts
- 1 lb. brown sugar
- 4 tablespoons water
- 1 tablespoon butter
Shell peanuts and break into bits. Then set sugar and water to boil, and as it begins to simmer add peanuts and butter. Stir constantly and as it bubbles up at once take from fire, pour from a spoon onto a marble slab or buttered plate, and set away to harden.
The following recipe is made especially easy because today?s peanuts come already shelled. From the book ?Peanuts: The Illustrious History of the Goober Pea,? by Andrew F. Smith (University of Illinois Press, 2002). His source was ?The Picayune Creole Cook Book,? 2nd ed. (New Orleans: The Picayune, 1901), 376.
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