FOREST SWEETS.
Place in kettle
5 pounds sugar,
2 pounds glucose,
Water to dissolve same.
Cook to 280° or 290°; then set kettle off on barrel and stir in all the mixed shelled nuts you can possibly get in, then pour all in a coarse sieve and let the drippings run through in a pan; now dump the batch on a cold slab and with your fingers separate the nuts when cold; place them in a long nickel pan for the store.
The nuts used are Brazils, almonds, walnuts, filberts and pecans.