This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
(These are what are commonly called burnt Almonds.)
TheSE are made with the Rind of Oranges or Lemons, after the Juices are used for other purposes. Cut the Rinds into thin small fillets, boil them a little while in Water, and drain and put them into Sugar prepared to the ninth Degree, (grande Plume) stir them well till they take a good colour, and then drop them on a Baking-plate like Macaroni-drops; (the Plate must be first rubbed with Oil) strew a little Powdersugar over, and dry them in the Stove. The proportion is half as much more Sugar as Peels.
Cut or scrape the Rind very thin; do not boil it in Water as the last, but put it raw into the Sugar, prepared to the ninth Degree, (two parts of Sugar to one of Lemon-peel) add a good Lemon-squeeze before you finish on the Baking-plate.
Scald the Almonds in warm Water, peel them, and cut them into halves, or quarters, or they may be done whole; put them into the Pan with an equal weight of Sugar, and a little Water; boil them, stir-ring them about till they crackle; continue stirring to make them take the Sugar and turn to a good broiled colour; spread them on a Baking-plate (lightly rubbed over with Oil, and dry them in a slow heat. - For the sake of variety, you may also spread Nonpareils of different colours on the Baking-plate, and strew some more over; or give them a toss in a Pan in any colour; finish the same.
Scald as sweet Almonds, and mix them with as many Almonds; follow the same method in the broiling: When they are ready for the Baking-plate, strew them with Nonpareils, mixed with a little Ani-seed, dried preserved Citron chopped very fine, and the same over; dry them as before.
They are done in the same manner as the Almonds, from the beginning to the end; and so may any sorts of Seeds or Kernels.