1 pound shelled almonds.

1 pound sugar.

1/2 cup water.

1 level teaspoon cream tarter.

Set the almonds in a round-bottomed candy kettle over a moderate fire and stir them until they begin to parch.

Boil the sugar, water and cream tartar together, making a clear syrup, pour a little over the almonds in the kettle and keep them moving while it dries to sugar on them, then pour on more and so on till the syrup is all used and the almonds are thickly covered. A little red coloring can be added to the syrup near the last to make the outside coating of that color.