THIS WEEK’S RECIPE.
BARCELONA TOFFEE. One lb. granulated sugar, 3 oz. shelled bareelona nuts, loz. butter, one dcsertspoonful vinegar, one gill water, one teaspoonful vanilla, a pinch of salt. Shell the nuts and then weigh them. Put them on a tin in the oven, toast them for a few minutes, and then chop them roughly. Put all the ingredients except the nuts into a saucepan, stir un til dissolved, remove the spoon, and boil the toffee with the thermometer and without stirring until it reaches 3CK) degrees, or until it will break off crisply when tested in cold water. ' Afld tho prepared nuts, pour into a flat and oiled tin, when sot mark with the back of a knife, and when cold break in pieces.
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Bibliographic details
Horowhenua Chronicle, 7 December 1929, Page 8
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125THIS WEEK’S RECIPE. Horowhenua Chronicle, 7 December 1929, Page 8
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