1 pound sugar.
1 pound glucose.
2 pounds raw Spanish peanuts.
½ pint water.
Put the sugar, glucose and water in a kettle, stir until it boils, wash
down the sides of the kettle with a damp cloth and cook to 240. Take
out the thermometer and add the raw peanuts and stir continually, until
the batch turns a yellowish color, and the peanuts pop and are roasted.
Simply lift out the paddle with a few peanuts on it occasionally,
is a better way to tell when the peanuts are roasted enough. Do not
try to get these peanuts too brown in the kettle, as they will roast
considerably after being poured on the slab, but just until they turn
a yellowish color and pop in the kettle. You must stir the batch
continually after you add the peanuts, and do not use too hot a fire.
They are liable to scorch a little but if your fire is right and you
stir them enough, they will be all right. As soon as the peanuts are
roasted, remove from the fire, take out the paddle and scrape out of
the kettle onto a greased slab, between the bars. Take a knife and
spread it out even, so that it will fill all the corners of the square
made by the bars. Take a greased rolling pin, and run over the top
to smooth it down a little. When almost cool, run a knife under the
batch to loosen it from the slab. Then cut or saw the batch in bars as
desired, but do this while it is yet warm. Have the raw peanuts ready
so that when the thermometer registers 240 you can take it out, put in
the paddle and peanuts and start stirring immediately, and remember,
if the fire is too hot, but not allowed to just simmer, it is liable to
scorch the candy before the nuts are half roasted. It is best to wrap
this candy in wax paper, or put it in air-tight cans or jars in wet
weather. Do not make this candy in warm weather and expect to get good
results, as it is essentially a cold weather candy.