6 pounds sugar
1 quart water
Cook to about 252 F, then stir in 5 pounds of shelled peanuts; Jumbos are the best. Stir these good until the sugar starts to grain, then remove from the fire and stir good until it is thoroughly grained. Now pour in a sieve and shake off the loose sugar, then to this sifted sugar add 1 pound of fresh sugar and water to dissolve same, then place on fire and cook to 252 F again. Now remove from the fire and add the peanuts, then stir until all is grained. Now place in a sieve once more and sift off the sugar, then to this sifted sugar add 1 pound of fresh sugar, water to dissolve same and color a light red. Finish as before, then spread the peanuts on a sieve thoroughly dry. It is not necessary to polish the peanuts if you intend them only for retail trade.
Recipe From: Rigby’s Reliable Candy Teacher, 1923