Glace nuts

Put a pound of granulated sugar and a half cup of cold water in a clean saucepan, bring to a boil and then without stirring cook until it spins a thread from the end of a fork dipped into it. Into this dip your blanched nuts, one at a time, take them out at once, and lay them on oiled paper. Use a pair of candy tongs or slender sugar tongs. Keep the sirup liquid by setting the vessel containing it in an outer pan of boiling water.