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Hard Candies: Brittle

Nougat Nut Brittle may be poured out so that it will be three fourths of an inch thick, and the top smoothed with a rolling pin. Before it cools it, must be cut in pieces one inch long and three eights of an inch wide, with a sharp knife. If it gets too cold before it is all cut, the candy may be warmed slightly by holding it over the stove.

Peanut Brittle I 1 1/2 cups sugar 2/3 cup corn syrup 2/3 cup cold water 2 tablespoons butter 1 1/2 cups shelled raw Spanish peanuts 1/2 tablespoon vanilla 3/4 tablespoon soda 1/2 tablespoon cold water Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil three minutes. Remove cover, and boil to 275 degrees F. Add butter and peanuts, and stir constantly about ten minutes, or until peanuts are cooked. Add vanilla and soda dissolved in half a tablespoon cold water. Stir until thoroughly mixed, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible, and lift constantly while cooling, using a spatula, and pull to distribute nuts evenly. Flatten with palm of hand, and break in pieces.

Peanut Brittle II 2 tablespoons butter 1 1/2 cups sugar 1/2 cup corn syrup 1/2 cup molasses 1/2 cup water 1 cup shelled peanuts 1/4 teaspoon soda Melt butter in saucepan, add sugar, corn syrup, molasses, and water, and boil until brittle when tried in cold water. Add peanuts and soda, mix thoroughly, pour into buttered pan, and crease in squares.

Cocoanut Cones 2 cups sugar 1/2 cup water Grated rind one fourth orange Few grains cream of tartar 2 cups chopped cocoanut Few grains salt Put sugar, water, and orange rind in saucepan. Stir until boiling point is reached, then add cream of tartar, and boil without to 290 degrees F., or until it will snap when tried in cold water. Add cocoanut and salt. Mix thoroughly, shape in small cones, and place on wax paper to dry.