PECAN FRITTERS.
Place in copper kettle
| 2 | lbs. glucose. |
| 3 | lbs. sugar. |
| 2 | oz. of any good grease |
| 1 | qt. water. |
Set on furnace and mix, with paddle.
When mixture starts to boil place thermometer in and cook to 300 degrees. It is unnecessary to stir batch the entire time.
When batch is 300 degrees remove thermometer and add 4 lbs. pecan halves, or pieces and a tablespoonful of salt.
Stir until thoroughly mixed and dump in a mass on a well greased slab.
It will enable you to handle batch more freely if you have an old pair of gloves handy to put on when manipulating. Keep turning your batch over every few minutes to prevent candy from running through the nuts onto the slab.
With your scrapper cut off a piece of the batch about the size of a peach and place in fritter ring and with the tops of the fingers spread out to fill ring and shove back on slab out of your way, lift ring from it, cut off another piece and manipulate in same manner.
You will have to work fast on this batch to keep it from getting too cool. When they are cold wrap in thin wax paper and stack in pans on edge.
