My aunt makes a real thin pili nuts which she use to sell. She told me a different way to do it. After pouring the caramel-syrup into the nuts, she tilts the wooden board (with the banana leaves) and let the syrup go – para nga naman nu-mipis. She tilts it again on the other side, and etc. I don’t know if she add baking soda, pero I know she adds Dairy Creme.

markymarc, Footloose – another cologne whose scent is very much that of pili is Fahrenheit , from thirty years ago.
these countries/companies purchase our raw material for a song, then process it till it’s even more expensive than gold. We better do it ourselves.

Btw, it might interest people to know that another still important ingredient for the perfume industry, ylang-ylang was first distilled and exported from Manila as early as the 1850s. Lamentably, the bulk of present day supply no longer comes from us, rather 80% of it comes from the Comoros where the French introduced ylang-ylang around the end of the nineteenth century. I vaguely remember a comment coming up hereabouts that ylang-ylang groves were intentionally thrashed at the start of the American occupation of the Philippines. I wonder now on what motive other than the obvious, economic sabotage?

For years, I have been trying to replicate See’s peanut brittle. I think I am getting close. When I have nailed it, you willl be among the first ones to know plus 100 people more!