Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups brown sugar into a saucepan
- 1 cup blanched almonds
- 3 pounds sugar
- 3 cups granulated sugar in a saucepan
- 1 cup water
- 2 tablespoons butter
- 1 heaping cup iiutter
Directions
"Yonkers H. H. Cookbook."
Put 2 cups brown sugar into a saucepan with very little water. Stir until dissolved. Let it boil a minute and then throw in 1 cup blanched almonds and stir until the sugar forms caramel. When the nuts are well coated, turn them out and separate them.
CANDIES. 251
BUTTERSCOTCH, No. 1.
Mrs. John E. Jones.
Mix together 3 pounds sugar, \ cup molasses, 1 heaping cup Iiutter, and h teaspoon cream tartar. Boil until it cracks dropped m cold water. Flavor and pour into buttered pans.
BUTTERSCOTCH, No. 2.
Put 3 cups granulated sugar in a saucepan with 1 cup water, let it boil about lU minutes without stirring. When the syrup changes from white to straw color, stir in 2 tablespoons butter, and pour into buttered pans, marking off in squares when cool enough.