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Almond Rock

Blanch three-quarters of a pound of sweet almonds, and dry them in a slow oven, turning them occasionally, and taking care that they do not burn. Put half a pound of loaf sugar and a quarter of a pint of water in a small copper preserving pan, and boil them together until the syrup is very thick and begins to whiten. Then add a tea-spoonful of lemon juice, and stir constantly over a brisk fire for a few minutes. Try it constantly by dropping a little into a basin of cold water, and as soon as it solidifies immediately and snaps between the teeth, lift the pan off the fire and stir in the almonds. Have ready a baking tin very lightly buttered, pour in the almond rock, spread it out evenly, mark it in divisions, and cut up into slabs as soon as it is partly set.