DIXIELAND VIRGINIA RECIPES

Steps:

• Heat oven to 375°F.
• Combine flour and salt in bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly.
• Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Combinecorn syrup, brown sugar, eggs, butter and vanilla in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 3/4 cup chopped peanuts. Pour into prepared crust. Sprinkle top with 1/4 cup whole peanuts.
• Bake 40-45 minutes or until top of pie feels dry. (If browning too quickly, cover edge with 2-inch strip of aluminum foil.) Cool completely. Refrigerate at least 2 hours.
• Garnish with whipped cream and chopped peanuts, just before serving.

Steps:

• In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constantly. **Cook to hard crack stage (293° to 300° F.) Add butter, then baking soda. Beat rapidly and pour on a buttered surface spreading to 1/4-inch thickness. When cool break into pieces. Store in an airtight container. Makes about 2 pounds. **Note: In the absence of a candy thermometer, test for hard crack stage by dropping a tiny bit of syrup into ice water (let it thread from a spoon into the water). When the threads are brittle (not pliable) it has reached the hard crack stage.