1 pound sugar.
½ pound glucose.
¼ teaspoonful salt.
½ teaspoonful essence of lemon.
1 pound nuts.
Butter size of a walnut.
½ pint water.
Heat the nuts in an oven. Put the sugar, glucose and water into a
kettle, stir until it begins to boil, and wash down the sides of the
kettle with a damp cloth; put in thermometer and cook to 295. Turn out
the fire and remove thermometer, add the butter, salt and essence of
lemon, and stir in well, then stir in the warm nuts and scrape out on a
greased slab. After it has been on the slab about thirty seconds, turn
the batch upside down and commence pulling it out thin, as directed in
making peanut brittle. You may use any kind of nuts in this, as they
are all good in this kind of candy: English walnuts, black walnuts,
roasted peanuts, almonds, filberts, pecans, or hickory nuts. This candy
must be kept in air-tight cans or jars in wet weather or it will become
sticky.