INGREDIENTS

INSTRUCTIONS

1. Shell and blanch almonds. Peel oranges and separate into segments. Rub a
serving platter generously with peanut oil.
2. Combine sugar, water and light corn syrup in a saucepan and bring to a
boil, stirring, over medium heat.
3. Dip nuts and fruit, one piece at a time, into the syrup to coat. Place
on the oiled serving platter to cool and harden.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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