Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Toast filberts by placing in a 275° F. oven for 20 minutes. Rub to partially remove brown skins.
Combine sugar, water, cinnamon and salt. Bring to a boil and boil for 2 minutes. Remove from heat, add
filberts and vanilla, and stir until syrup looks cloudy. Place on paper or greased platter and when cool,
break apart.