11/2 pounds brown sugar. 8 ounces best fresh butter. 1 teacupful of vinegar and water - about half and half.

8 to 12 ounces almonds.

Scald and peel the almonds, split them and spread them evenly on two large dishes slightly buttered. Boil the other ingredients together about 15 or 20 minutes. Shake them together at first but do not stir. When a drop of the candy sets quite hard and brittle in cold water take it from the fire and pour it evenly all over the almonds, only just deep enough to cover them. This kind cannot be stirred nor pulled, as the butter separates from the sugar which then turns grainy. Mark it off with a knife while cooling, and when cold cut in strips and wrap them in wax paper.