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Recipe: Jeweled Nut and Fruit Brittle (1960's)

Desserts - Candy, Chocolate
JEWELED NUT AND FRUIT BRITTLE

1/2 cup walnut halves
1/2 cup pecan halves
1/2 cup blanched slivered almonds
1/2 cup (4 oz) candied (glace) red cherries, cut in half
1/2 cup (4 oz) candied (glace) green cherries, cut in half
1/2 cup (4 oz) candied (glace) pineapple, cubed
3 cups granulated sugar
1 1/2 cups water
1 cup light corn syrup

Lightly oil a jelly roll pan (15 x 10 x 1-1/2-inches).

Combine walnuts, pecans, almonds, candied cherries and candied pineapple and scatter evenly over the jelly roll pan.

Place granulated sugar, water and corn syrup in a saucepan, stir over low heat until sugar has completely dissolved, then cook slowly without stirring, to 300 degrees F, or until a small amount forms a hard ball when dropped into very cold water.

Remove from heat. At once, pour the syrup evenly over the fruit and nut mixture, making sure that all are well coated. Do not scrape pan.

When candy is hard but not quite cool, lift out of pan in bite-size pieces.

Makes 3 pounds of candy.
Source: Miami News newspaper, Thursday, Dec 12, 1963
MsgID: 019026
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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