For many years, the confectionery industry has utilized the formulas in Walter Richmond's book Choice Confections, This book was originally written in 1954 and has been reprinted four times. Presently, the book is in the process of being updated. As part of this updating process chapters will periodically appear in the Manufacturing Confectioner. We solicit any comments, suggestions or formulas that readers have pertaining to the chapter in this issue. Small batch Place the sugar and water in a cooking kettle. Bring to a boil and add the peanuts. Cook on a medium fire until the syrup has turned to sugar and begins to form a sugar crust around the peanuts. Set the kettle off the fire and continue to stir until all the damp sugar is dry. Set the kettle on the fire and add one heaping tablespoon of dairy butter. Stir until the peanuts take up all the remaining sugar, a part of the sugar on the peanuts remelts and the sugared peanuts become glossy in appearance. Pour nuts onto an oiled cooling slab. Mix the peanuts often while they are cooling to prevent them from sticking together.
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