The Candy Cook Book

Alice Bradley's candy course from the Boston Cooking School world — sugar science first, then every candy worth making.

Dried Fruits and Nuts

7 pages in this part of The Candy Cook Book.

Dried Fruits and Nuts

DRIED fruits are rich in sugar, which is the reason that they can be kept for a long time. Some of them need little preparation to make…

Dried Fruits and Nuts: Almonds

To Blanch Almonds Cover shelled almonds with boiling water, let stand two minutes, drain, cover with cold water, again drain. Brown skins…

Dried Fruits and Nuts: Salted

Salted Almonds 1 cup Jordan almonds 1/2 cup olive or cooking oil Salt Cover almonds with boiling water, let stand two minutes, drain, cover…

Dried Fruits and Nuts: Peanuts

Salted Peanuts 1 cup raw peanuts 1/2 cup cooking oil Remove skins from peanuts and fry same as salted almonds. Salted Pecans 1 cup pecan…

Dried Fruits and Nuts: Sugared

Sugared Peanuts 1 cup shelled roasted peanuts 1 cup sugar 1/2 cup water 1/2 teaspoon vanilla Remove brown skins from peanuts, put nuts in a…

Dried Fruits and Nuts: Stuffed

Stuffed Dates Wash and stone as many dates as are needed and stuff with any of the following:

Dried Fruits and Nuts: Granulated

Stuffed Figs I 16 figs 8 maraschino cherries 16 pecan nut meats Granulated sugar Use figs that come in boxes, baskets, or in glass jars…

Rights & ReuseThe complete text of The Candy Cook Book (1917) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.