Mix first five ingredients in a saucepan. Stir to dissolve sugar. Cook over medium heat to 250° F. in winter or 255° F. in summer, or until syrup, when dropped in very cold water, forms a firm ball. Remove from heat. Add vanilla. Pour into a buttered cooky pan. Cool until candy can be handled. Cut into 1-inch squares. Place a whole almond in center of each square. Roll into balls between palms of hands, keeping almond in center. Wrap each piece in waxed paper.
YIELD: 1¼ pounds.
PEANUT BRITTLE
2 tablespoons butter
1 cup sugar
½ cup GRANDMA’S MOLASSES
¾ teaspoon soda
2 cups roasted peanuts
Melt butter in a saucepan. Add sugar and molasses. Mix well. Cook over medium heat, stirring frequently, to 300° F. or until syrup, when dropped in very cold water, becomes brittle. Remove from heat. Stir in soda. Quickly add peanuts. Pour into 2 large, greased cooky pans. Lift edges and stretch candy as thin as possible when cool enough to handle. Break into pieces. Store in tightly closed jar or tin box.
YIELD: 1¼ pounds.