their skin, but then the sugar does not stick on them so well. You may also make all sorts of pralines with clarified sugar, which must be proportioned in equal quantity to the weight of sugar you want to praline; your work will be certainly much the finer, for generally they use loaf sugar.
To make pralined Pistachio Nuts.
Take a pound of pistachio nuts ready shelled, have a pound of water on the fire, when it boils put your nuts in it, let them boil thus a little, then take them off and rub off their skin; put them again in another pan with an equal quantity of sugar, and continue exactly as directed for the almonds.
To make pralined Orange Peel.
Take any quantity of oranges, part them into four quarters, take their rind off, and take away very carefully all the white which is inwardly attached to it, so that there remains nothing but the very superficy of the yellow rind,which cut in strings as narrow as you please; when that is done, have a pan, in which you put some clarified sugar, and let it boil a little, then put your orange rind in, let the whole boil together to a high degree; take it off and stir it with a wooden spoon, till you see your sugar is well mixed together: you may set it again on the fire if you chuse, keeping stirring till you see the sugar begins to dissolve, then take it off immediately; this will make your orange rind firm and crackling in the mouth.
