NUT BUTTER CRISP.
Place in kettle
7 pounds sugar,
3 pounds glucose,
Water to dissolve same.
Cook to 300°; then add 1 pint of dark molasses and ½ pound butter; stir good to 320°; then set off and add quickly 6 pounds chopped almonds, and pour on slab between iron bars; mark with caramel cutter; when cold break apart in pieces to fit pans and break up where they are marked as you sell them.