A true luxury using traditional ingredients of the late 1700s. Each filbert is covered with creamed sugar and a crisp sugar shell. The texture is as tempting as the taste.
4 ounces with the history on the label.
A Bit of History
This elegant candy was originally called the “cream filbert.” First made in the 1700s, its of the “sugarplum” family, where a nut or seed was rolled in layers of sugar for a perfect shell. The name changed to “mothball candy” in the 1940s. The filbert tree, aka hazelnut, came to New York around 1737 from Spain and appears in a variety of festive foods and sweets today.