(CMN 12/30/01): Made 1/2 batch. Baked 18 minutes, and
sugar coating ended up "too crunchy" (sugary instead of
caramelized).
Ingredients:
1 1/2 cups sugar
3/4 cup water
1 tablespoon maple flavoring
4 1/2 cups Spanish peanuts -- with skins
1/2 teaspoon salt
Directions:
In a large saucepan, combine the first four ingredients. Cook and stir
over medium heat for 20 minutes or until almost all of the liquid is
absorbed. Spread into a greased 15-in. x 10-in. x 1-in. baking pan;
sprinkle with salt.
Bake at 350° for 24-26 minutes or until peanuts are well coated, stirring two to three times. Remove to a waxed paper-lined baking sheet to cool completely. Store in an airtight container.
Yield: 7 cups