4 cupfuls sugar
1 cupful Crisco
Pinch cream of tartar
1 cupful water
2 cupfuls almonds
1/2 teaspoonful almond extract
1/4 teaspoonful salt
Blanch, split, and bake almonds to golden brown. Crisco a tin, and
sprinkle almonds on it split side down. Dissolve sugar and water
together in saucepan, add Crisco, salt, and cream of tartar, and boil
until when tested in cold water it will be brittle, or 300° F. Add
almond extract and pour over nuts. When firm, cut in squares.
Sufficient for one large pan.