Pinipig Crunch

Ingredients:

1 cup pinipig, about 4 cups when puffed
pinch salt
1/4 cup butter
chopped cashew or peanuts
1 cup sugar
1 tablespoon water

Cooking Procedure:

1. In a casserole heat about 2 inches of cooking oil and fry the pinipig. Pour into a hollander to drain off the oil.
2. Put the puffed pinipig in a large pan or bowl. Add salt and butter. Add nuts if you wish.
3. In a casserole put together sugar and water. Cook over medium heat till it reaches the hard ball stage.
4. 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.