Peanut Candy

Ingredients

• Take 1 cup coffee or granulated sugar
• 1 tablespoon of water
• stir in 1 cup of shelled peanuts
• a pinch of cream tartar

Method

1. 1

   Boil sugar and water until it hardens in cold water, add cream of tartar and peanuts, and finish as directed for hoarhound candy.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 340. The excerpt below is the record exactly as published.

a pinch of cream tartar; cook slowly, with constant stirring, to the "soft crack" degree, and finish as directed for choco- late caramels. Nut Caramels. — Make the same as chocolate caramels and when it is cooked (to the "crack" degree) stir in about 1 lb. of nuts, chopped fine; use walnuts, or walnuts and almonds mixed; then finish as with the chocolate caramels. Vanilla Caramels — Cream 2 tablespoons ot butter, and work in 1 cup brown sugar; then mix in 1 cup cream and 1 cup New Orleans molasses, and treat as directed for chocolate caramels, flavoring with 1 teaspoon of vanilla just before pouring out to cool. This can be made into strawberry caramel by flavoring with strawberry instead of vanilla, and working in a little red coloring. FRENCH CHOCOLATES — Melt some confectioner's sweetened chocolate in a cup set in hot water, and into it drop nuts of various kinds, or small pieces of candied fruit; lift out each piece with a fork and lay it on oiled paper to harden. A great variety of delicious and popular candies can be made thus, and they will keep longer than the French chocolates sold in the stores. HOARHOUND CANDY— Boil about 1 oz. of the herb in 1^ cups water; then strain it, stir in 3 cups brown sugar, and when it HOME CANDY MAKING 461 boils add 2 tablespoons of vinegar; boil until it is brittle when tested in cold water; pour it into greased pans, and mark into squares with a greased knife when partly cold. HONEY CANDY.— Take 2 cups coffee A sugar, water enough to dissolve it, and 4 table- spoons of strained honey; boil until brittle on being dropped in cold water; stir in a teaspoon of nut kernels, and pour it to cool in greased pans. Or, for a variety, leave out the nuts and pull it while cooling. PEANUT CANDY— Take 1 cup coffee A or granulated sugar, 1 tablespoon of water, and boil till it will harden in cold water; add a peanut. pinch of cream tartar, and stir in 1 cup of shelled peanuts

Cook this with the app: pantry check, scaling, and the assistant.