Ryzon Almond and Raisin Brittle

Ingredients

• 2 level cupfuls (l pound) sugar
• I teaspoonful vinegar
• 3 level teaspoonfuls Ryzon
• I level cupful (2 ounces) seeded raisins
• I level cupful (yi pound) blanched and roasted almonds
• I teaspoonful almond extract
• I teaspoonful lemon extract

Method

1. 1

   Melt sugar in a deep saucepan, stirring all the time, until it is a nice brown color, or 290° F., then add vinegar and Ryzon and boil until 300° F. by candy thermometer, or until brittle when tested in cold water.

2. 2

   Put raisins and almonds into a well-buttered tin.

3. 3

   Add extracts to boiled syrup and pour at once over the fruit and nuts.

4. 4

   Allow to cool and cut into squares or strips.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 67. The excerpt below is the record exactly as published.

RYZON ALMOND AND RAISIN BRITTLE 2 level cupfuls (l pound) sugar. I teaspoonful vinegar. 3 level teaspoonfuls Ryzon. I level cupful (2 ounces) seeded raisins. I level cupful (yi pound) blanched and roasted almonds. I teaspoonful almond extract. I teaspoonful lemon extract

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