This toffee recipe calls for hickory nuts, but it is also delicious when made with peanuts, cashews, walnuts, or almonds.
Two pints maple sugar, half pint water, or just enough to dissolve sugar; boil until it becomes brittle by dropping in cold water; just before pouring out add a tablespoon vinegar; having prepared the hickory nut meats, in halves if possible, butter well the pans, line with the meats, and pour the taffy over them.
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