To every half pint of shelled and blanched peanuts, use one cupful each of molasses and sugar. Boil the molasses ad sugar together until the mixture is brittle when dropped in cold water. Then stir in the half pint of peanuts before taking from the fire. Pour into buttered pans and mark off into squares or lengths before it cools. Hickory nuts, English walnuts or almonds may be used in place of peanuts.
The Los Angeles Times, page 103, Los Angeles: Times-Mirror Co. 1905
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