Peanut Brittle

3 c. sugar
1 c. corn syrup
1 c. water

Heat, stirring constantly. Cook to 232 degrees.

Add 1 package raw peanuts, stir. Cook to 300 degrees.

Remove from heat and add:
1 tea. Soda
½ tea. salt
1 tea. vanilla

Add a piece of butter and pour into a buttered pan. Do not stir or smooth after poured out or it may turn to sugar.

Submitted by: Anna

Popcorn Balls

1 c. butter
2 c. brown sugar
½ c. corn syrup
1 tea. Salt
1 tea. Vanilla
1/3 c. water

Bring to a boil. Boil to soft ball stage, stirring constantly. Add 1 tea. Soda. Pour over popcorn and stir. Form into balls.

Submitted by: Anna

Miniature Gingerbread Houses

Graham crackers
White frosting
Candy canes and hard tack candy

Cut the crackers to form a house. Put together with frosting along edges. Decorate with candy canes and candy.

Submitted by: Anna

Cereal Cookies

1 c. white sugar
1 c. white Karo syrup
1 ½ c. peanut butter
4 ½ c. dry cereal

Combine sugar and Karo syrup and cook to a rolling boil. Add peanut butter and cereal. Mix gently. Drop by teaspoons on waxed paper to cool.

Submitted by: Maria

Reece’s Peanut Butter Cups

1 c. Peanut butter
2 cubes margarine
1 ½ tea. Vanilla
1 ½ lb. Powdered sugar

Cream peanut butter, butter and vanilla. Add powdered sugar. Make in balls & dip in melted chocolate.

Submitted by: Anna

English Toffee

5 TB. water
1 tsp. Vanilla
1 c. butter
1 c. sugar

Put all ingredients into a pan. Heat until mixture starts to burn. Pour into a buttered pan. Sprinkle with chocolate chips and chopped nuts. Let cool. Break into pieces and serve.

Submitted by: Anna

Cream Candy Caramels

2 c. Sugar
½ t. salt
1 t vanilla
1 c. light corn syrup
3 c. cream
¼ c. butter
nuts & coconut

Heat sugar and syrup in 1 c. cream, stirring until dissolved. Then cook, stirring frequently to form a firm ball (238º). Slowly add 2nd cup of cream & repeat. With last cup of cream, add butter and salt and cook to desired firmness of finished caramel (form ball). Remove from heat and add vanilla and nuts. Pour into buttered pan and cut into squares when cool.

Submitted by: Anna

Cracker Candy

1 c. brown sugar (packed)
1 c. butter (not margarine)
1 12 oz pkg chips (chocolate, white, peanut butter, butterscotch)
Saltine crackers

Cover bottom & sides of cookie sheet w/aluminum foil. Cover bottom w/crackers. Melt butter over medium heat & add sugar.
Boil for 3 minutes stirring constantly. Pour over crackers and spread evenly. Cook for 5 minutes at 350º. Cover with chips & let them melt, then spread evenly. Freeze. Remove from foil and break into pieces. Keep frozen.

Submitted by: Maria

Coconut Pecan Balls

14 oz. Coconut
1 bag powdered sugar
2 cubes melted butter
1 can sweetened condensed milk
3 TB. vanilla
12 oz. Pecans, chopped

Mix and roll into small balls and freeze. Poke with a toothpick. Dip into melted chocolate (1-2 pkg. 12 oz. Chocolate chips or dipping chocolate) & then ice water.

Submitted by: Anna

Caramel Popcorn

2 c. brown sugar
1 c. Corn syrup
1 cube butter

Cook over medium heat until mixture comes to a good boil. Pour over lightly salted popcorn.

Submitted by: Anna

Naomi's Caramels

3 c. cream
1 c. light Karo syrup
2 c. sugar
1/2 tea. salt
1/4 c. butter
1 tea. vanilla (optional)
1 c. (or more) chopped nuts (optional)

In a large heavy pan combine 1 c. cream, 1 c. Karo syrup, and 2 c. sugar. Stir constantly. Cook to 'soft ball' stage.

Add 1 more cup of cream very slowly.
Stir constantly and cook to 'soft ball' stage.

Add last cup of cream, salt, and butter. Stir constantly and cook to 'soft ball' stage.

Stir in nuts.

Pour into buttered cake pan and let cool . Don't move pan or dip into candy until its cool or it will all turn into sugar.

Good Luck

Submitted by: Naomi