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Almonds, Candied

Blanch some almonds and fry them in butter or oil until they are nicely browned. Drain and dry them. Boil half a pint of water with half a pound of sugar, and bring it to the candying point--that is, boil until the sugar adheres to the finger and thumb, when a little is taken between them and opened. The finger and thumb must first be dipped in cold water. Pour this, boiling hot, upon the almonds, and keep on stirring till cold. Time, half an hour. Probable cost, 1s. 6d. per pound.