Pedemoleque (Little Boy's Foot)

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1 cup	160g / 5.6oz	Firmly packed light brown sugar
1 cup	198g / 7oz	Granulated sugar
1 cup	237ml	Water
1		Baking soda
1/4 cup	59ml	Shelled and skinned peanuts - toasted (see
1/4 cup	59ml	Cashews - toasted (see note)

Recipe Instructions

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 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 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 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

Source:
Susan Feniger and Mary Sue Miliken

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