12 lbs. White Sugar.
3 lbs. Glucose.
6 lbs. Sweet Blanched Almonds.
4 pints water.
PROCESS.--Boil the sugar, water and glucose in the usual way to the
degree of weak crack, 305 by the thermometer, then ease the pan a little
way off the fire, and let the almonds gently slide into the mass. Use
the spatula a little just to keep the almonds from sticking to the
bottom, stirring lightly only the one way, then watch the boil carefully
till it turns a light golden color; lift off the pan and pour the
contents into the frames. The almond will come to the top better in tins
than in pouring plates.
Of course a better quality is made by adding more almonds, or vice
versa. The almond after being blanched should be spread on a tin and
dried, either on the stove top or in the oven.