Cinnamon Sugared Almonds
1 1/2 c.Sugar
1/4 c. Hot water
3/4 c. Unblanched Almonds
1/2 tsp. Cinnamon
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Stir the sugar til it is dissolved in the water.
When the syrup boils,add the almondsand the cinnamon and let the nuts simmer slowly in the syrup.
When it gets very heavy and is about to sugar,remove from the fire and stir the nut vigorously to keep the nuts seperated.
The delicacy of the nuts is greater if the are first toasted in the oven withe three fourths teaspoon of butter.
Butterscotch Candy
4 c. Sugar
1 1/3 c. Dark Corn Syrup
1/2 c. Water
1/2 c. Cream
1/2 c. Butter
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Cook the Sugar,syrup,water and cream to 260 degrees stirring occaisionally.
Add the butter and continue the cooking,stirring constantly, to 288 degrees.
Pour into a shallow pan,mark deeply into squares and when cold break into pieces.
Wrap in wax paper or heavy tinfoil.
English Toffy
4 c. brown sugar
1 c. dark corn syrup
1/4 c. water
2 tbsp. vinegar
1/4 tsp. salt
1/2 c. butter
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Cook together the sugagr,syrup,water and salt and vinegar to 246 degrees using candy thermometer,stirring only until boiling point is reached.Add the butter and cook until 268 degrees,stirring constantly.
Pour into pan and when cool,mark into squares or bars,making the marks deep enough so the toffy can be broken up into pieces when cold.
Walnuts or almonds may be added after Toffy is removed from heat.
Molasses Squares
1/2 c. Sugar
1/3 c. Butter
1/3 c. Molasses
1/3 c. Water
Pinch of salt
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Directions:
Combine ingredients and boil to soft
ball 275 degrees farenheit.
Pour into well greased pan.
Cut into squares when nearly cool.
Enjoy
Candied Walnuts
Ingredients:
2 c. White Sugar
1 c. Brown sugar
1/2 c. Water
4 c. Walnut meats
1/2 tsp. Ground cloves
1 1/2 tsp. Cinnamon
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Directions:
Dissolve sugar in water and add
cinnamon and cloves and bring
to a boil.
Upon boiling add walnuts and simmer
slowly in syrup.
When it gets heavy place mixture in a
9x13 pan that was greased.
Refrigerate 3 hours to cool and set.
