Monday, April 21, 2008

Sugar Shack
For months I looked forward to NYS Maple weekend. Our mommy play group had organized a trip to a local Maple Syrup farm. It was a short trip to the farm and it was well worth it. We had a short talk about how the sap is collected and the syrup is made followed by a Q&A. Our family has been eating real maple syrup on Sunday breakfasts for a couple years now. No more high fructose corn syrup on our pancakes! It is not hard to give up once you have done warm shots of fresh maple syrup.

While we were at the farm we also got to sample maple mustard, maple bbq sauce, and maple peanuts. The farmer mentioned that to make the peanuts all you had to do was heat up the syrup to 400 degrees...I boiled it until it was at the soft ball stage like fudge.

Then I coated the nuts and then laid them on a baking sheet and put them in an oven at 200 degrees to dry out. The end result was no where near the same...

My results were much stickier...most nuts clumped together. They ended up tasting like a payday. I searched the Internet and come up empty handed in finding a better recipe. Any ideas?

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