Prep 30 mins
Cook 0 mins
A South African sweet. I used to live on Cape Point and as small children we would go and find the "dennepitte" (pine kernals) for this recipe. As we didn't have electricity, my mother would make this on her "primus" - a camping stove. I can't believe her patience or her devotion! I believe this recipe is of French Huguenot extraction. The folded paper containers are definitely an option. I don't rightly know how much it makes - can't remember!
- Bring the sugar and the water slowly to the boil, stirring until sugar is dissolved.
- Allow to boil briskly until it froths and add pine kernals or almonds.
- Spoon into square containers made of folded paper.