1 cup almonds (with skins on)
1 cup water
2 cups sugar
1 tablespoon vinegar
Method: Put all ingredients into saucepan and boil moderately for 1/2 an hour. Don't stir at all. When almonds pop 9 times, remove from stove and pour into a well buttered dish. Let set and break into pieces. Delicious.
Source: contributed by Mrs. G. Cobbledick, A.C.H. Coonalpyn Auxiliary in The Adelaide Children's Hospital Recipe Book 1979 (Adelaide: 1979), p.49.