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Glacé Nuts and Fruits

1 pint Karo, Blue or Red Blanched nuts Label 1 cup granulated sugar Dried fruits-sections of oranges or Malaga grapes Combine the Karo and sugar and boil to 300 degrees F. until it becomes brittle when tested in cold water. It will take about thirty minutes. Place the pan over boiling water, quickly dip in the nut meats, using a fork or hat pin and place on pans lightly rubbed with Mazola, until firm. If desired, half of the glacé mixture may be mixed with one and one-half the quantity of chopped nut meats, any kind, and dropped by small teaspoonfuls onto oiled pans. In dipping sections of oranges be sure the skin is not broken, as the juice will run out and melt the glacé. Great care should be taken in preparing the grapes, not to tear the skins at the end when removing from the stem.