Ingredients:
1 cup pinipig, about 4 cups when puffed
1/4 cup butter
1 cup sugar
1 tablespoon
chopped cashew or peanuts
pinch of salt
water
How to make Pinipig Crunch
- 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.
- 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 thermometer, 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.
