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Hard Candies: Peanut

Peanut Nougat 2 cups sugar 1 quart peanuts 1/4 teaspoon salt Shell, remove skins, and finely chop peanuts. Sprinkle with one fourth teaspoon salt. Put sugar in hot iron frying pan, place on range, and stir constantly with wooden spoon until melted to a syrup, taking care to keep sugar from sides of pan. Add nut meats, pour at once into a warm buttered tin, or on marble slab, and mark in small squares. If sugar is not removed from range as soon as melted, it will quickly burn.

Nut Bar Cover the bottom of a buttered shallow pan with one and one third cups nut meats (castaneas, English walnuts, or almonds) cut in quarters. Pour over two cups sugar, melted as for Peanut Nougat. Mark in bars. Nut Brittle 1 1/2 cups shelled nuts 1/4 teaspoon salt 1 cup sugar 1/2 cup corn syrup 1/2 cup water 1 1/2 tablespoons butter 1/2 teaspoon lemon extract Use peanuts or any other nuts desired, sprinkle with salt, and place in oven to become hot. Put sugar, corn syrup, and water in saucepan, stir until it begins to boil, wash down sides of saucepan with a wet butter brush, and cook to 295 degrees F., or until mixture is very brittle when tried in cold water. Add butter, extract, and nuts and turn into a buttered pan or tray. As soon as it can be handled, turn the mass over, and pull and stretch it out as thin as possible. Break in irregular pieces. In damp weather keep in covered jar that it may not become sticky.