Nut Brittles
From Foods, their selection and preparation, 1935
Baking soda may be added for a porous texture.
Presented as published in 1935. 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
Nutrition per serving
2059Calories
15 gProtein
507 gCarbs
4 gFat
Full nutrition (28 nutrients)
Calories2059 kcal
Protein15 g
Carbohydrates507 g
Sugars401 g
Total Fat4.2 g
Saturated Fat0.6 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium23 mg
Potassium1472 mg
Calcium33 mg
Iron2.5 mg
Magnesium79 mg
Phosphorus395 mg
Zinc1 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A81 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)17 mg
Folate155 mcg
Water18 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 38. The excerpt below is the record exactly as published.
nut brittles. In all other candies in this group, the sugar is dissolved in liquid and the sirup is concentrated. To make nut brittles, place 2 cups granu¬ lated sugar in a heavy frying pan, nine to ten inches in diameter, and place over low heat. Stir carefully to prevent burning and to facilitate even melting. Use the back of the spoon for stirring to keep the melted sugar from caking in the bowl of the spoon. If hard lumps form, lower the heat so that the sugar mixture will keep warm but not burn. The low heat melts the lumps so that the sirup becomes smooth. Nuts, \ to 1 cu
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