BRAZIL BAR.
Place in the kettle
5 pounds sugar,
3 pounds glucose.
Water to dissolve same.
Cook to 270° or 280°; set kettle off on a barrel and add all the Brazil nuts you can possibly stir in; set on the fire just a second so as to warm it up on the bottom, then proceed the same as with almond bar.
You can make pecan, pignolia and filbert nut bars by proceeding the same as with Brazil bar, as all nut bar goods are cooked the same.