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Cook to 320° F. 8
pounds best sugar in 2 pints water, with 4 pounds glucose added. Pour out on
an oiled slab and add 5 pounds almonds, previously blanched, cut in small
pieces, and dried in the drying room. Mix up well together to incorporate
the nuts thoroughly with the sugar. When it has cooled enough to be handled,
form into a round mass on the slab and spin out in long, thin sticks. |
