AmericanDessertCandy
Aunt Tissa's Lambeak
A dessert candy recipe from Marlys Wilda (Geraldine).
Synced from myBrain/food_and_recipes/transcribed/Aunt Tissas Lambeak.md
Cook time25 min
Servings1 flat pan
Serving size1 piece
Effortquick
OvenNot listed
01
Ingredients
Dry
- 2 cups white sugar (~400 g)
- 4 Tbsp. cocoa (~21 g)
- 1 lb. coarsely ground roasted peanuts (~450 g)
Wet
- 2 cups corn syrup (~660 g)
- 1/2 lb. butter (~230 g)
- 1 1/2 tsp. vanilla (~6 g)
02
Directions
- 1
Boil the first four ingredients until it forms a soft ball in cold water.
- 2
Then add the nuts and vanilla.
- 3
Pour into a buttered flat pan and cool.
03
Transcription notes
- Printed heritage cookbook page, clean type, high confidence. A five-generation Christmas candy, from 1916 ("a nickel's worth of peanuts"). ---
Source details
- Attribution
- Marlys Wilda (Geraldine)
- Origin
- Geraldine, Montana, 1916
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 98 of 218
- Transcribed
- 2026-07-27
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