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Praline

Place two pounds granulated sugar in a copper basin, add two gills water, set basin on the fire, add a split vanilla stick and cook sugar until it attains the fourth degree. Drop in all at once a pound of whole unpeeled almonds, continually stir with spatula until a nice light brown colour, remove, drop praline on a lightly oiled marble, let thoroughly cool off, crack in pieces and use as required.