PEANUT TOFFE-PIE

Cape Breton Post - - FOOD FOCUS -

In­gre­di­ents

23-cm (9-inch) frozen pie shell 150 ml (2/3 cup) corn syrup 125 ml (1/2 cup) brown su­gar 2 eggs, lightly beaten

Di­rec­tions

Place rack on lower shelf of oven. Pre­heat oven to 220 C (425 F). Place pie shell on a bak­ing

sheet and let stand for 10 min­utes to thaw slightly. Mean­while, in a large mea­sur­ing cup or bowl, whisk corn syrup with brown su­gar, eggs, but­ter, salt and vanilla un­til any su­gar lumps have dis­solved and mix­ture is com­bined. Coarsely chop half the peanuts. 30 ml (2 tbsp) but­ter, melted and cooled 1 ml (1/4 tsp) salt 10 ml (2 tsp) vanilla 250 ml (1 cup) peanuts Whipped cream (op­tional) Then sprin­kle whole and chopped peanuts over pie shell

base. Slowly pour fill­ing over peanuts. Bake on lower rack of pre­heated oven for 10 min­utes. Re­duce heat to 180 C (350 F) and con­tinue to bake un­til deep brown and just set, 20 to 25 min­utes. Let stand for at least 1 hour be­fore slic­ing. De­li­cious warm or at room tem­per­a­ture served with a

dol­lop of whipped cream, if de­sired. Makes 8 serv­ings. Source: Peanut Bureau of Canada.

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