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Clear Almond Taffy

4 cupfuls sugar 1 cupful Crisco Pinch cream of tartar 1 cupful water 2 cupfuls almonds 1/2 teaspoonful almond extract 1/4 teaspoonful salt Blanch, split, and bake almonds to golden brown. Crisco a tin, and sprinkle almonds on it split side down. Dissolve sugar and water together in saucepan, add Crisco, salt, and cream of tartar, and boil until when tested in cold water it will be brittle, or 300 degree F. Add almond extract and pour over nuts. When firm, cut in squares.

Sufficient for one large pan.