Place on fire and stir until dissolved.
Cook to 240° and add 2 pounds No. 1 Spanish Peanuts and stir and cook until peanuts are done and batch assumes a light brown color. Add all the chip cocoanut it will take, a spoonful of salt and a small piece of butter, work in well and pour on greased slab. Spread out thin and when cold break apart and stack in trays for counter. Leave one large piece whole to stand in the window for display.
BLACK WALNUT BRITTLE.
Place in kettle
| 2 | lbs. glucose. |
| 3 | lbs. sugar. |
| 1 | pt. water. |
Set on fire and stir until dissolved.
Cook to 260° and add 1½ pounds Black Walnut meats and a spoonful of salt. Cook to 290° and pour on greased slab and spread out thin with palette knife.
Place gloves on and turn batch upside down and stretch out thin.
When cold break in pieces.
FILBERT BRITTLE.
Filbert Brittle is made in exactly the same manner as Black Walnut Brittle only using Filberts in place of the Walnuts.
CREAM ALMONDS.
Place in bright kettle 5 pounds sugar and 1 quart water, cook to 240° and add 2 pounds almonds, which you have previously picked over so as to have them run uniform in size,
