1 1/2 tablespoons Amaretto coconut
or Amaretto hazelnut liqueur
1 tablespoon almond flavoring
Combine sugar, water and syrup. Cook to boiling. Add peanuts and food color.
Cook to 246 degrees F. (Be sure your candy thermometer is NOT resting on the bottom
of the pan.) The secret of this recipe is to cook it just the right amount of time.
Overcooking will make it hard.
Remove from heat.
Add butter, salt, Amaretto and almond flavoring. Beat until thick.
buttered cookie sheet by spoonsful or pour into well-greased muffin pans or muffin