Old Time Popcorn Balls

2 cups granulated sugar

1 1/2 cups water

1/2 teaspoon salt

1/2 cup light corn syrup

1 teaspoon vinegar

1 teaspoon vanilla extract

5 quarts popped corn

Butter sides of large saucepan. In it combine the sugar, water, salt, syrup and vinegar. Cook mixture over medium heat to the hard ball stage (250*F / 120*C) or when a small amount is dropped in cold water and forms a ball that holds its shape but is pliable.

Remove from heat and stir in vanilla. Slowly pour over popped corn, stirring just to mix well.

Butter hands slightly; shape into balls. Wrap each individually in decorative cellophane paper or plastic wrap and tie with a pretty ribbon, if desired.

Makes 15 to 20 popcorn balls.

Photo by: Brian Omura 

 

New Orleans Pralines

Photo by: djprybyl


Ingredients:


* 1 cup granulated sugar
* 1 cup packed brown sugar
* 1/2 cup evaporated milk
* 4 tbsp butter, cubed
* 2 tsp vanilla extract
* 1.5 cups toasted pecans, coarsely chopped


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.


2. In a medium saucepan combine the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir until the sugar dissolves, then insert a candy thermometer.


3. Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer.


4. Once the proper temperature is reached, remove the pan from the heat and drop the chunks of butter on top, but do not stir. Allow the pan to sit for one minute.


5. After a minute, add the vanilla extract and the pecans, and begin to stir smoothly and constantly with a wooden spoon. Soon the candy will begin to get thicker and lighter in color.


6. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.


7. Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.


8. Allow the candy to fully set at room temperature, for about 30 minutes. Store New Orleans Pralines in an airtight container at room temperature.


Source:  New Orleans Pralines Recipe

Buckeyes

Ingredients:

* 1/2 stick (4 tbsp) butter, softened to room temperature
* 2.5 cups powdered sugar
* 1 tsp vanilla
* 1 cup smooth peanut butter
* 1/2 tsp salt
* 1 cup milk or dark chocolate, your choice

Preparation:

1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

2. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

3. Using a teaspoon, form mixture into balls the size of a quarter. Place balls on cookie sheet covered with foil and chill in refrigerator for 30 minutes.

4. While balls are chilling, melt the chocolate. Temper the chocolate if you desire.

5. Once balls are firm, they can be dipped. Using a toothpick, skewer a ball and dip it halfway into the melted chocolate. You want to leave at least a dime-sized circle of undipped candy on top of the ball.

6. Drag it along the lip of the bowl to remove excess chocolate, and place it back on the cookie sheet. Repeat with remaining peanut butter balls.

7. Return balls to fridge to set the chocolate. Serve once candies are firm.

Photo by: CH®iS'

Honey Roasted Peanuts

Ingredients:


* 1 lb peanuts, preferably raw
* 1/3 cup honey
* 2 tbsp butter
* 2 tsp salt, divided use
* 1 tsp vanilla extract
* 1/4 tsp cinnamon
* 1/4 cup granulated sugar


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Preheat the oven to 325 degrees F (160 C).


2. Place the butter, honey, vanilla, cinnamon, and 1 tsp salt in a large microwave-safe bowl and microwave until the butter is melted, about 45 seconds, stirring halfway through. Once melted, stir until the liquid is smooth.


3. Add the peanuts to the honey mixture and stir until they're all coated. Pour the peanuts out onto the prepared baking sheet and spread them into an even layer.


4. Bake the peanuts for a total of 20 minutes, stirring every 5 minutes to prevent burning. The peanuts at the edges will brown faster, so it's important to stir regularly to get an even roasting.


5. Once the peanuts are golden brown, remove them from the oven and stir again to distribute the honey on the baking sheet. After a minute or two, sprinkle the granulated sugar and remaining 1 tsp salt on top and stir again, to give them a bit of texture. As they cool at room temperature, stir occasionally, to break up any big clumps.


6. Once the peanuts have cooled completely, place them in an airtight container or plastic bag and store them at room temperature.






Source: About.com

Butterscotch Haystacks

Ingredients:


* 2 cups (4 oz) shredded unsweetened coconut
* 1 cup plus 2 tbsp butterscotch chips
* 1/4 tsp salt
* 1/4 cup semi-sweet chocolate chips


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now. Preheat the oven to 325 degrees.


2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.


3. While the coconut is toasting, place the butterscotch chips in a large microwave-safe bowl. Microwave them until melted, stirring after every 30 seconds to prevent overheating.


4. Once the coconut is toasted and the butterscotch chips are melted, stir the salt into the butterscotch chips, and then stir in the coconut, mixing until coconut is entirely coated with butterscotch.


5. Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.


6. After all of the haystacks have been formed, place the chocolate chips in a small bowl and microwave until melted. Stir until the chocolate is smooth, then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.


7. Refrigerate to set the butterscotch and chocolate, at least 30 minutes. Store Butterscotch Haystacks in an airtight container at room temperature or in the refrigerator for up to two weeks.






Source: About.com

Microwave Caramels

1 cup butter
2 1/2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract


Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.


Place butter in a large microwave-proof mixing bowl. Microwave on MEDIUM-HIGH (70 percent) power 1 to 2 minutes, or until melted.


Stir in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on HIGH (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency.


Uncover and stir well. Microwave, uncovered, on MEDIUM-HIGH for 16 to 20 minutes, or until candy forms a soft ball when small amount is dropped in cold water and flattens when removed.


Mix in vanilla. Pour into prepared pan. Let cool at room temperature. Invert pan; peel off foil and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.


Makes about 72 pieces.

Microwave Pralines

1-1/2 cups firmly packed light brown sugar
2/3 cup half and half
1/8 tsp. salt
2 Tbs. butter, melted
1-1/2 cup pecan halves


Combine sugar, half and half and salt in a deep 3 quart casserole; mix well. Stir in butter. Microwave on High for 7 to 9 1/2 minutes or until mixture reaches soft ball stage (235 degrees), stirring once. Stir in pecans; cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoon on wax paper. Let stand until firm.

Peanut Brittle

Ingredients:


1 cup sugar
1/2 cup white Karo syrup
1/8 tsp. salt
1/2 cup dry roasted peanuts
1 tsp. margarine
1 tsp. baking soda
1 tsp. vanilla


Preparation:


Mix sugar, karo, and salt, cook in microwave for about 4 minutes, or just until amber colored. Remove from oven (it's very hot, be very careful) and add peanuts, cook about l to 2 minutes more, remove from oven add the margarine, baking soda, and vanilla all at once, and mix thoroughly, spread on a cookie sheet that has been sprayed with Pam. Spread out on cookie sheet, ( this sets up quickly). Cool, then break into pieces and put in jar, with tight fitting lid.