The simplest, if perhaps the least scientific, way to make this is the following:

Boil together a pound of sugar and half a cupful of cold water until a little of it becomes brittle when dropped in cold water. Do not stir it after the sugar melts. Butter a shallow tin - a biscuit-pan will answer—and cover the bottom closely with blanched almonds, the kernels of hickory, pecan, and hazel nuts, thin strips of cocoanut, split and stoned dates, bits of figs, etc. When the candy is done add to it a table-spoonful of lemon-juice, and pour it over your nuts and fruits. Mark it into strips or squares when cool.