This section is from the book "Around-The-World Cook Book", by Mary Louise Barroll. Also available from Amazon: Around-the-world cook book.
Molasses, 2 cups, Sugar, 1 cup, Vinegar, 1/2 (small) cup, Butter, 1 tablespoon, Water, 1 cup, Peanuts (roasted).
Place all except the peanuts in a kettle, and boil until brittle, then stir in the peanuts which have been shelled and skinned.
Pour out on a greased plate. English walnuts or hickory-nut meats may be used in the same manner.
 
Continue to: