Penuche Filberts
Penuche Filberts
2 cups toasted whole filberts
1 cup brown sugar
Dash of salt
1/3 cup water
Spread shelled filberts in a pan. Place in a 250 degree oven and toast for 15 to 20 minutes. Combine in saucepan sugar, salt and water. Boil two minutes. Remove from the heat and add filberts. Stir until syrup looks cloudy and is firm. turn out on wax paper. When cool, break apart.
Yield: About 2 1/2 cups
2 cups toasted whole filberts
1 cup brown sugar
Dash of salt
1/3 cup water
Spread shelled filberts in a pan. Place in a 250 degree oven and toast for 15 to 20 minutes. Combine in saucepan sugar, salt and water. Boil two minutes. Remove from the heat and add filberts. Stir until syrup looks cloudy and is firm. turn out on wax paper. When cool, break apart.
Yield: About 2 1/2 cups
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