Place 6 pounds sugar, and water to dissolve same in a kettle and cook it to about 252°; then pour in about 5 pounds of shelled peanuts and stir them good until the sugar starts to grain, then set off the kettle quickly on the barrel and stir good until all is grained, then pour in a sieve and shake off the sugar; now add to this sugar 1 pound fresh sugar and more water, and cook the same as above, then set the kettle off again and pour in the peanuts and stir and grain it all again; now pour all in a sieve, shake out the sugar, put the sugar with 1 pound more fresh sugar and water in a kettle and color pink and finish as before, and they are ready for the store. Don’t shellac or polish them, as this is done only in wholesale houses.
BURNT ALMONDS.
Proceed as with burnt peanuts, only use almonds instead.
OPERA STICKS.
Place in kettle
5 pounds sugar,
1 pound glucose,
Water to dissolve same.
Cook to 310°; pour off on slab; fold up and cut a small piece off, color it any color to suit, red, pink or orange; now pull and flavor the balance, and twist all the air out of it, then place it in front of the table furnace in a three-cornered piece about a foot long and with the piece you have colored make two or three strips and lay it on each corner of the batch, then pull it in lengths of two or three feet; see that they remain three-cornered, pull them in thickness of large lead pencil and have your helper place one hand on each end and turn the piece in the opposite direction, until it is evenly twisted; when cold cut in length of jar you intend to place them in.
These goods made in assorted colors and flavors look very well and readily bring 40 cents per pound.