(A)
- 3 lbs. sugar
- 3 lbs. glucose
- 1 pt. Water
(B)
- 1/2 lb. butter
(C)
- 1 lb. roasted almonds (medium, chopped)
(D)
- 1 oz. baking soda
- 1/2 oz. salt
Preparations
- Grease marble slab with pure lard and sprinkle heavily with macaroon coconut.
- Metal rolling pin or 2 inch pipe.
- Adjustable candy cutter or a caramel knife.
Step 1
Put ingredients under (A) in kettle and mix well. Cook to 300° F.
Step 2
At 300° F. turn the fire down and add (B). After adding (B), stir constantly until butter is dissolved then add (C) and stir for one minute.
Step 3
Remove from fire and add (D) mixing in vigorously.
Step 4
Pour on greased slab sprinkled heavily with macaroon coconut. Spread out with spatula knife. After spreading, sprinkle top of batch heavily with coconut.
Step 5
Roll the coconut into the batch with a metal rolling pin. While candy is still hot, it is marked into one inch squares with cutter or knife.
Special Comments
- The almond crunch maybe broken up for sale same as peanut brittle, instead of 1 inch squares (step 5)
- Keep in cool, dry place in air tight containers, especially during hot weather.
You might also like to see.
The original recipe
