candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Nut Brittle
1 1/2 cups shelled nuts
1/4 teaspoon salt
1 cup sugar
1/2 cup corn syrup
1/2 cup water
1 1/2 tablespoons butter
1/2 teaspoon lemon extract
Use peanuts or any other nuts desired, sprinkle with salt, and place
in oven to become hot. Put sugar, corn syrup, and water in saucepan,
stir until it begins to boil, wash down sides of saucepan with a wet
butter brush, and cook to 295° F., or until mixture is very brittle
when tried in cold water. Add butter, extract, and nuts, and turn into
a buttered pan or tray. As soon as it can be handled, turn the mass
over, and pull and stretch it out as thin as possible. Break in
irregular pieces. In damp weather keep in covered jar that it may not
become sticky.
Nougat
Nut Brittle may be poured out so that it will be three fourths of an
inch thick, and the top smoothed with a rolling pin. Before it cools it
must be cut in pieces one inch long and three eighths of an inch
wide, with a sharp knife. If it gets too cold before it is all cut, the
candy may be warmed slightly by holding it over the stove.
Peanut Brittle I
1 1/2 cups sugar
2/3 cup corn syrup
2/3 cup cold water
2 tablespoons butter
1 1/2 cups shelled raw Spanish peanuts
1/2 tablespoon vanilla
3/4 tablespoon soda
1/2 tablespoon cold water
Put sugar, corn syrup, and two thirds cup cold water in iron kettle,
stir until mixture boils, cover, and boil three minutes. Remove cover,
and boil to 275° F. Add butter and peanuts, and stir constantly about
ten minutes, or until peanuts are cooked. Add vanilla and soda
dissolved in half a tablespoon cold water. Stir until thoroughly
mixed, and turn on slightly buttered marble slab or agate tray.
Spread as thinly as possible, and lift constantly while cooling, using
a spatula, and pull to distribute nuts evenly. Flatten with palm of
hand, and break in pieces.
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