Page:The candy cook book (IA cu31924090146717).pdf/197

This page has been proofread, but needs to be validated.
Dried Fruits and Nuts
169

Remove brown skins from peanuts, put nuts in a saucepan, and keep in a warm place. Put sugar and water in another saucepan, stir until sugar is dissolved, and boil without stirring to 238° F., or until candy forms a soft ball when tried in cold water. Hold pan of peanuts several inches above the fire and shake vigorously while slowly pouring syrup over the nuts. Occasionally stir the nuts, then add remaining syrup drop by drop until all is used. Nuts should be evenly covered with a coating of sugar. If coating is not thick enough, more sugar and water may be boiled and added as before.

Sugared Almonds
  • 1 cup shelled almonds
  • 1 cup sugar
  • ½ cup water
  • ½ teaspoon vanilla

Proceed as in making Sugared Peanuts, blanching the almonds or not, as preferred.

Stuffed Dates

Wash and stone as many dates as are needed and stuff with any of the following:

  • English walnut meats, broken in pieces
  • Pecan nut meats, broken in pieces
  • Salted peanuts, chopped
  • Peanut butter
  • Candied ginger, cut fine
This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.