Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- half cupful of blanched almonds
- a cupful of granulated sugar in a saucepan
- one mass
Directions
Put a cupful of granulated sugar in a saucepan with a little water. Stir until it is dissolved, then let it cook to the ball stage without touching except to test. Turn in a half cupful of blanched almonds and stir off the fire until the nuts are well covered with the granulated sugar, but turn them out before they become one mass. Boil another cupful of sugar to the ball, turn in the coated almonds and stir again in the same way, giving them a second coating of sugar, but not leaving them in the pan until they are all stuck together. The nuts may be given a third coating in the same way, if a larger size is wanted.
For pink almonds, add a little carmine to the sugar just before putting in the almonds for the last coating. Any flavoring desired may also be added at this time.