BRAZIL-NUT TAFFY.
Same as Walnut or Hickory-nut; but use no molasses, and when done, set off and stir in one teaspoon saleratus; mark into sticks.
BAR CANDIES.
BROWN ALMOND BAR.
Ten pounds of Sugar, large spoon of cream of tartar, and when it begins to boil, add six pounds of Almond Nuts, after having picked out all shells and dusted the nuts thoroughly; stir slowly, keeping the sides of the basin well washed, until nuts are as brown as wished, and slide off the spatula easily when raised up; pour out between iron bars, about one inch thick; when cold enough not to run, cut into bars with batch knife and a mallet.
BROWN ALMOND BAR, (With Glucose).
Six pounds of Sugar, four pounds of glucose; cook to the Hard Crack, then add six pounds of Almond Nuts; stir until the nuts cease cracking, and it is done; pour out as before.
BLANCHED ALMOND BAR.