Recipe for Martha Krueger’s Peppernuts

From recipe archive of Edwena Lipstate


White sugar

3 cups

Brown sugar

3 cups




1 cup


1 cup

Dark syrup

1 cup


¼ to ½ cup


1 tsp


1 tsp


1 tsp


1 tsp

Anise seed

or powder

(1 Star Anise only or  1 tsp Anise oil)

as substitute

2 tsp

Baking powder

1 tsp (large)

Chopped nuts *

1 cup


6-7 cups



Take first 7 listed ingredients (except eggs) and combine in kettle on stove, stir until all are combined and butter just melted.

Sift spices & baking powder in with flour mix in the eggs.

Mix remaining ingredients adding flour until incorporated like cookie dough, blend in grated nuts (use food processor to grate nuts).

Chill until ready to use flour heavily before wrapping in plastic wrap or oil a sheet pan and spread dough out to cool.

Cut off pieces and roll into rope 3/8 inch thick and cut every ½ inch. (I found dough too sticky to make into ropes so I rolled it to 3/8” thick sheet and used pizza cutter to make the desired sized unit)

Place on baking sheet pan on parchment paper (Silpat or Pantec non-stick silicone pan liners work better for this sticky dough) with space to bake between each one.

Pre-heat oven 350 degrees F. and bake 15-18 minutes (they will come out slightly soft but will crisp to hard in about 10 minutes).

Cool completely.

Eat them all or give some away. Then freeze what you have left even though you probably won’t have any. You can also freeze the dough for months if you need to.


This was found on a hand written 5x7 file card in a file box of my Mothers recipes.


* As a note it did not mention what kind of nuts to use. Use Pecans, Walnuts, Filberts, Hazelnut, Almond, Pistachio or whatever is your favorite. Just chop or grate into small pieces. Remember peanuts are legumes and not actually a nut. Another note is I would double the spices to bump up the flavor.

Our Grandma used to make these every Christmas and they were always a special treat. or