Tag: Nut Treats

Delicious treats that contain nuts.

Peanut Bar Image

Peanut Bar

Mr. GreenCandy, Recipes

2 lbs. peanuts to 1 lb. sugar

Take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to an inch thickness and cut while warm.

Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts to light brown before using.

Also See

Original Recipe

Peanut Bar

Peanut Bar (2)

2 lbs. peanuts to 1 lb. sugar, take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until melted, throw in nuts slowly, until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to a inch thickness and cut while warm.

Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts light brown before using.

Original Recipe (2)

Peanut Bar (2)
Old Fashioned Peanut Brittle Image

Old Fashioned Peanut Brittle

Mr. GreenCandy, Home Recipes, Recipes
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 cups RAW SPANISH PEANUTS (12 oz.)
  • 1 teaspoon soda

Combine sugar, syrup, salt, and water in sauce pan and boil until 240° F.  Add peanuts and cook until peanuts are brown or 300°.  Remove from heat, add soda, stir well and spread on greased slab or cookie sheet.  Let cool.

Also See

Original Recipe

Old Fashion Peanut Brittle
New Orleans Pralines Image

New Orleans Pralines

Mr. GreenCandy, Recipes
  • 2 lbs. granulated
  • 1 # brown sugar
  • 1 lb. Pecan halves (not salted)
  • 1 pt. water
  • 1/8 teaspoon cream of tartar
  • 1/2 oz.  mapleine flavor

Preparations

  1. a bun pan with round indentations of about 3 in. in diameter is used to make the pralines in round shapes.
  2. Grease pans with pure lard.

Step I

Place all the above ingredients in copper kettle and mix well.  Cook up to 236° F.  Do not stir while cooking.  Wash down the crystals on the sides of the batch at least twice while cooking, using brush dipped in hot water.

Step II

Take off fire at 236° F.  Stir continuously for four minutes.

Step III

Dip the syrup out into the round indentation of the greased bun pans, approximately 2 oz. of syrup per praline.

Special Comments

  1. The best pralines are those with the sugary texture of maple sugar.  The batch should be grainy.  The stirring in Step II puts the grainy texture in pralines.
  2. Pralines may be displayed in cellophane envelopes or individually wrapped in cellophane.
  3. Pralines will last 8 to 10 days.
  4. Pralines may be dipped out on wax paper if no pans are available.
  5. The pralines will not set if Step II is omitted.

Also See

Original Recipe

New Orleans Pralines page 1
1. New Orleans Pralines
New Orleans Pralines page 2
2. New Orleans Pralines
Brazil Nut Fruitcake Image

Brazil Nut Fruitcake

Mr. GreenFruitcake, Home Recipes, Recipes
Housewife’s RecipeBaker’s Formula
2 cupsshelled Brazil nuts2 lbs.
1/2 lb.pitted dates2 lbs.
1 1/2 cupswhole candied cherries2 1/4 lbs.
1 1/2 cupsdiced candied pineapple2 1/4 lbs.
3/4 cupflour12 oz.
3/4 cupsugar1 1/4 lbs.
1/2 teaspoonbaking powder1/3 oz.
1/2 teaspoonsalt1/3 oz.
3eggs1 1/4 lbs.
1 teaspoonvanilla1/2 oz.

     Put into a large bowl shelled Brazil nuts, whole or coarsely chopped  pitted dates, whole or cut into pieces, whole candied cherries and diced candied pineapple.  Sift together flour, sugar, baking powder and salt over nuts and fruit.  Mix until well coated.  Beat eggs until foamy.  Add vanilla.  Stir into nut-fruit mixture until well blended.  Turn into greased and waxed paper lined pans 9x5x3″.  Spread evenly in pans.  Bake in a slow oven, 300° F. 1 hour and 45 minutes.  Cool. Wrap in aluminum foil.  Refrigerate or seal and freeze.  

Also See

Original Recipe

Brazil Nut Fruitcake, from Baker’s Weekly 11-19-1956
California Pecan Fudge Image

California Pecan Fudge

Mr. GreenCandy, Marshmallows, Recipes

(A)

  • 8 lbs. sugar
  • 5 lbs. glucose
  • 2 qts. 12% cream
  • 1 lb. butter

(B)

  • 12 lbs. fondant 

(C)

  • 2 oz. salt (Pete 3 oz.)
  • 2 oz. vanilla

Preparations

  1. Obtain 5 flat pans about 12″ X 16″
  2. Grease with butter or pure lard.
  3. Measure all ingredients.

Step I

Place ingredients under (A) in kettle and mix well.  Cook up to 240° F. (Pete 244°) stirring constantly while cooking to prevent burning.

Step II

Take off fire at 240° F. (244°) and add (B).  Mix the fondant into the batch with a large wooden paddle.  

Step III

After fondant is completely dissolved add (C).  Stir every 3 or 4 minutes until batch stirs heavily.  This takes approx. 25 min.

Step IV

Pour into buttered pans.  For best results, place pans on racks for quicker cooling.  Quick cooling gives a high gloss.  Do not place in ice box as dampness tends to make it sticky.

Special Comments.

  1. During hot weather fudge should be cooked to 244° F. if by chance the batch is too soft cook up to 2° F. higher on the next you prepare until you find the proper temperature.  Be sure thermometer tests to 212° F. in boiling water.
  2. Nuts may be added as desired.  If pecans are sprinkled on top rather than mixed in only half as many pecans are needed.  Press down with a flat pan after sprinkling on the fudge.
  3. Batches can be split for different flavors, such as chocolate, vanilla or maple.
  4. The vanilla flavored fudge is poured off first, since vanilla is already in fudge.  Then to another lot, add liquid burnt sugar (about 2 tablespoon to 15 lbs. of fudge) and 1 oz. mapleline flavor for maple fudge.  Stir in well for a golden maple texture.
  5. For chocolate fudge, add liquor chocolate (10 oz. to about 15 lbs. fudge) and stir in well.  If a darker fudge is desired add 1 or 2 more ounces of chocolate.  If in the process of making, the batch becomes stiff, put on fire for a minute, until batch pours easily.
  6. Candy sellers find chocolate fudge sells 3 to 1 over other flavors.
  7. Fudge which has lost its gloss may be made to look better by rubbing top of fudge with a cloth dipped in coconut oil.
  8. Liquor chocolate is any dark bitter chocolate bar.

Pete’s version

(Add 2# marshmallow if you want lighter.) 

Also See

The Original Recipe

1. California Pecan Fudge
2. California Pecan Fudge
3. California Pecan Fudge
Almond Crunch Image

Almond Crunch

Mr. GreenCandy, Recipes

(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

  1. Grease marble slab with pure lard and sprinkle heavily with macaroon coconut.
  2. Metal rolling pin or 2 inch pipe.
  3. 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

  1. The almond crunch maybe broken up for sale same as peanut brittle, instead of 1 inch squares (step 5)
  2. Keep in cool, dry place in air tight containers, especially during hot weather.

You might also like to see.

The original recipe

1. Almond Crunch
2. Almond Crunch