Page:The candy cook book (IA cu31924090146717).pdf/26

6 Almonds and English walnuts are the nuts chiefly grown in this country. There are both sweet and bitter almonds; the latter are used sparingly to give flavor to almond confections. Jordan almonds are the finest almonds grown, and are for sale out of the shell, as are also other smaller and shorter varieties.

Almond paste may be made at home of finely ground almonds, but it is more satisfactory to purchase it ready for use in one and five-pound packages.

Brazil nuts are large three-cornered nuts, with a hard shell and a brown skin. The latter should usually be removed before the nuts are used in candy.

Beechnuts and butternuts are not often found in the market, but if obtainable may be used in recipes that call for walnuts or pecans.

Cashew nuts are small crescent-shaped nuts, and are usually sold with the shells removed.

Chestnuts should be of the large Spanish variety. They are rich in starch, and when boiled in syrup are a delicious confection. They may be purchased in bottles as "marrons" in vanilla or brandy-flavored syrup, and used for centers of fancy bonbons, chocolates, or glacés.