FILBERT BRITTLE.
Cook 4 pounds sugar,
1 pound glucose,
1 pint water, to 250°; then add a tablespoonful of butter and about the same of black strap molasses; stir and cook to 289°; set off on a barrel; pour into it 1½ pounds of ground filberts; pour on the slab, and with a palette knife spread it out as thin as you possibly can, the thinner the better; turn batch over, and when cold break up and place in pans.