1 cup pinipig, about 4 cups when puffed pinch salt
1/4 cup butter chopped cashew or peanuts 1 cup sugar 1 tablespoon
water
In a casserole heat about 2 inches of cooking
oil and fry the pinipig. Pour into a hollander to drain off the oil.
Put the puffed pinipig in a large pan or bowl. Add salt and butter. Add nuts if
you wish.
In a casserole put together sugar and water. Cook over
medium heat till it reaches the hard ball stage.
Pour
over pinipig, tossing and turning with a wooden spoon to coat with the syrup.
Form into balls and cool. Store in an airtight container.
Hard
Ball Stage
Melt sugar and water in a thick metal or nonstick
pan over low to medium heat. Using a wooden spoon, stir continuously until sugar
melts and begins to brown.
Test for hard ball stage by putting
a drop of syrup into a glass of cold water. If it hardens like candy, it is done.
If using a candy hermometer, hard-ball stage is 250 deg 260 deg F or 122 deg -127
deg C. To melt hardened syrup, heat over double boiler. Stir until melted and
use immediately.
Assortment of shaped sprinkles in a six-compartment flip-top shaker bottle.