Sugared Peanuts
2 'cup's raw peanuts 1/2 'cup' water 1 'cup' sugar Pinch salt Combine all ingredients in a large pot over medium heat. Cook until water evaporates and the sugar on the sides of the pan looks grainy. Transfer to a cookie sheet and bake at 325 degrees until lightly brown, 14 to 18 minutes. Break nuts apart. Cool. Store in an airtight container.
Note: To double, use 5 'cup's peanuts..
Praline Apple Bread.
1 'cup' granulated sugar 1 (8-ounce) container sour cream 2 eggs 2 teaspoons vanilla extract 2 'cup's all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/4 'cup's chopped, peeled tart apples 1 'cup' chopped pecans, divided use 1/4 'cup' butter 1/4 'cup' packed brown sugar In a large mixing bowl, beat sugar, sour cream, eggs and vanilla on low speed until combined. Beat on medium speed for 2 minutes. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to sour cream mixture. Beat on low until combined. Stir in apples and half of the pecans. Pour batter into a greased 9-by-5-inch loaf pan. Sprinkle with remaining pecans, pressing nuts lightly into the batter. Bake at 350 degrees for 55 to 60 minutes. For the topping: In a small saucepan, combine the butter and brown sugar and cook, stirring, until mixture boils. Reduce heat and boil gently for 1 minute. Remove bread from pan, drizzle with brown sugar mixture. Cool.
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