A pound of granulated sugar, one teaspoonful of salt, one cup of
blanched and finely chopped almonds or peanuts, or it may be made of
mixed nuts. Dissolve the sugar in a spider over the fire without water,
stirring constantly, and when entirely melted mix in the nuts quickly
and pour at once into a well greased pan, and before it is cold mark in
squares. This is very nice pounded fine in a mortar or ground in a mill
to sprinkle over custards just before serving.
PANOCHE (a Spanish Recipe).
Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of
milk, butter the size of a walnut. Cook the sugar and milk together,
boiling gently from seven to ten minutes, until, when tried in water, it
holds well together, and can be rolled into a soft ball. Remove from the
fire. Have the chopped nuts in a large bowl, pour over them a
teaspoonful of vanilla extract, pour the candy over them and beat with
long, rapid strokes until it begins to thicken--it should be like a
cream wafer--turn out on paraffine paper, and break it or cut in pieces.