BURNT ALMONDS

Take a pound of shelled sweet almonds, a pound of loaf-sugar, and half a pint of water. Melt the sugar in the water, and then set it over the fire. Put in the almonds, and stir them about till they are well dispersed through the sugar. Let them boil, and when you hear the almonds crack, they are sufficiently done. Take them off, and stir them till they are dry, and then put them into a wire sieve, and sift from them the loose sugar. Put this sugar again into the pan, with sufficient water to moisten it, and let it come to a boil. Then put in two spoonfuls of cochineal powder to color it red; add the almonds, and stir them over the fire till they are quite dry. Put them away in glass jars.