Nut and Popcorn Candy
From The national course in home economics, 1917
Serves 10
Lillie Miller.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 240. The excerpt below is the record exactly as published.
NUT AND POPCORN CANDY. Take three quarts of corn freshly popped and stir it into two cupfuls of New Orleans syrup that has boiled until it threads from the spoon. Before adding corn however, stir in the syrup a speck of soda dissolved in hot water, then add one cupful of finely flavored hickory-nut meats
Cook this with the app: pantry check, scaling, and the assistant.