Caramel Popcorn

FB Source: Julie Morgan

Ingredients:
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15 ounce can sweetened condensed milk
1/2 teaspoon vanilla
5 quarts popped corn

Directions:

1. In saucepan, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. 
2. Stir in condensed milk; simmer, stirring constantly, till mixture comes to soft ball stage (about 234 to 238 degrees). 
3. Take off the heat and stir in vanilla. 
4. Pour over popped corn and stir to coat. 
5. You can then form it into balls or just leave it. I pour mine out onto sheet pans.

This is a gooey caramel popcorn, not a crunchy one. I have never done one that you put in the oven. And I never use a candy thermometer so it may turn out less gooey if it were the right temp. 

Peanut Butter Microwave Fudge

FB Source: Julie Morgan

Ingredients:
1 lb box Confectioners sugar(powdered sugar)
2 T butter
1/3 C milk
1 C peanut butter

Directions:

1. Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. 
2. Take out, beat ingredients with hand mixer until combined. 
3. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. 
4. Spread in foil lined 8x8 pan. 
5. Let cool then cut and ENJOY!

 Everyone will LOVE this!!!!!!!

Slow Cooker Candy 2

FB Source: Shelly Platt

Ingredients:

32 oz dry roasted peanuts (I think I'm going to try almonds!)
12 oz semi sweet chocolate chips
4 oz German sweet chocolate
32 oz white chocolate candy melts

Directions:

1. Place ingredients in a slow cooker as listed. Do not stir. 
2. Cook on low for 1 1/2 -2 hours - do not open the lid! 
3. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan. 
4. Allow to harden and store in a closed container.

Best English Toffee Recipe

FB Source: ReBlinged
ORIGINAL SOURCE: allrecipes.com/adapted by ReBlinged

Ingredients:
1 cup butter
1 1/4 cups white granulated sugar
2 tablespoons water
1/4 cup slivered/chopped almonds
1 cup chocolate chips

Directions:

1. Butter a 10x15 inch jellyroll pan. 
2. In a heavy skillet, over medium heat, melt butter. 
3. Stir in sugar and water. Bring mixture to a boil. 
4. Cook, stirring constantly until the sugar is golden. 
5. Pour the mixture into the prepared pan and sprinkle the chocolate chips on top. Let stand for a minute then spread the chocolate over the top. 
6. Add almonds 5 minutes before chocolate is completely set. Then let cool completely before breaking into pieces.

Best, EASIEST recipe for ENGLISH TOFFEE. Takes 20 minutes to make. Oh yum!

Chocolate Caramel Turtles

FB Source: Crystal Hebner

Ingredients:

1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate

Directions:

1. In top of a double boiler over hot water, melt caramels in heavy cream.
2. Arrange pecans halves in groups of 4-5 on a greased waxed paper.
3. Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
4. In top of a double boiler, over hot water, melt chocolate, stir gently.
5. Using a small spoon, coat caramel with melted chocolate.
6. Let stand until chocolate is firm or refrigerate 30 mins.

Turrón de Navidad

ORIGINAL Source: Nourished Kitchen

Ingredients:
1 3/4 cup roasted almond slivers (preferably soaked and dehydrated)
1 1/2 cups raw honey
3 egg whites

Directions:

1. Roast the almonds at 375F for 10 minutes mixing them up halfway through.
2. In a medium sized saucepan; gently bring the honey, over medium heat, to a slow boil. Once it starts to boil, turn the heat off, and set aside.
3. Whip the egg whites to a thick glossy meringue. Carefully, fold the meringue into the honey.
4. Once the meringue has been folded into the honey, bring the mixture back up to medium heat constantly stirring for 15-20 minutes. The meringue honey mixture will soon increase in volume. As you keep stirring, it will condense itself until a thick caramel has formed. Also, the color will slowly change from a light brown to a deep burnt orange. The bottom of the mixture may start to burn a bit which is okay. It adds depth in flavor. *To test if your mixture is thick enough, add a bit to a plate and immediately place in the refrigerator. After a minute or so, if it hardens, your mixture is ready.
5. Once the mixture has thickened add the roasted almonds and mix through. Quickly pour the turron mixture into a parchment paper lined dish. Place another piece of parchment paper directly on top of the mixture which will allow you to press it down and prevent anything from sticking to it.
6. Cool in the refrigerator for 2-3 hours before slicing.

Buen provecho.
Turron de Navidad is a traditional Spanish candy consisting of only three ingredients: almonds, honey and egg white. It's super-simple, sweet flavor is a special treat at Christmas time. Diana Bauman, of A Little Bit of Spain in Iowa. gives you this traditional Spanish treat.

Read more: http://nourishedkitchen.com/turron-de-navidad/#ixzz2mU60JtXK

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Divinity

FB Source: Granny's Favorites Cookbooks

Ingredients:
4 cups sugar. granulated
1 cup white Karo syrup 
1 cup hot water
1 tsp salt

2 egg whites, beaten stiff

1 tsp vanilla extract

Directions:

1. Cook sugar, Karo syrup, hot water and salt until hard ball stage. (288 degrees)
2. Pour candy mixture over the stiff egg whites and beat well.
3. Add 1 tsp vanilla and beat.
4. Drop onto wax paper to harden.

Granny's Favorites Cookbooks

Quick & Easy Pecan Pralines

FB Source: Lydia Hernandez Blades

Ingredients:
1 cup whipping cream
1 box brown sugar (light or dark, whatever your preference)
2 Tablespoons margarine or butter
2 cups pecan pieces (not too small, preferably halves)

Directions:

1. Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. 
2. Cook in microwave on High for 13 minutes. 
3. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well.
4. When time is up, take bowl out of microwave, add butter and stir until butter is melted. 
5. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. 
6. Quickly drop by spoonfuls on a sheet of foil. 
7. Allow pralines to cool completely and then put them in a covered container.

NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets too cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good.

Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing “chocolate pecan pralines.”

Teddy Bear Race Cars

FB Source: Melissa Tenhave

Ingredients:
1 packet of mini Mars Bars or Milky Way chocolate bars
1 family packet of round candies, like M&Ms, Skittles, Smarties, etc.
1 box of Tiny Teddy cookies
1 quantity of icing sugar icing paste for glue (mix half cup of icing sugar and a teaspoon of cocoa powder with a few drops of hot water)

Directions:

1. Glue each of the 4 wheels (M&Ms, Smarties, Skittles, etc.) on to the sides of the milky way bars using the icing sugar glue.
2. Press into each center a tiny teddy cookie.
3. Glue on an M&M steering wheel for each one.

I thought this would be cute for a kids party !!!Recipe from Foodgasms

Candy Sleighs

FB Source: Betty Taylor Jones

How To: Ellyn's Place 

Materials Needed:
Hot glue gun,
1 standard Kit Kat bar,
2 candy canes,
10 Hershey bars (stacked 4, 3, 2, 1),
ribbon 

a bow on top!

Six-Minute Caramels

Source: 

Melody Murray via Stacey Pollock Folds

Ingredients:
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

Directions:

1. Combine all ingredients.
2. Cook 6 minutes on a medium high heat, stirring every minute.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in an air tight container.

I love caramels and this seems like the perfect, easy solution! Remember to click "share" so this stays on your timeline to go back to at a later use such as Christmas time.

Cupcake Party Favors

Creative Parents

Use dollar store champagne flutes.

Put candy in the bottom and top with a cupcake.
Cute idea for kids birthday party.

*vanessa*

Creamy New Orleans Pralines

Sonja Jones-Natt

Ingredients:
3 cups sugar
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans

Directions:

1. Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added), and bring to a nice rolling boil.
2. Add soda, stir and cook until soft-ball is formed when dropped in cold water. 
3. Remove from heat and add vanilla. 
4. Beat until color changes and candy thickens. 
5. Stir in pecans. 
6. Drop by teaspoons onto greased cookie sheet. (DO IT FAST before the candy hardens).

This is a very old family recipe that we have been using since my great-great- grandmother. It was originally made in a cast iron Dutch oven. We love it and there is no other recipe as rich as this one. Pralines are a big part of our Cajun family and we make them all the time. I know you will enjoy this as much as we do. 

Fool's Toffee

Kim's Krazyness

Ingredients:
36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Directions:

1. Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
2. Place the saltines side by side but not over lapping each other.
3. In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
4. Immediately pour over the crackers try to coat as evenly as possible.
5. Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
6. Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas)

Stacie says: "I know this recipe as 'Hillbilly Crack', thanks to a friend of mine."

Peanut Butter Christmas Trees

Vicki Browning

Peanut Butter Christmas Trees

Ingredients:

peanut butter cups (snack & miniature sizes), chocolate kisses, 

white chocolate (or candy melts) 

white non-pariels …

Directions:

1. Melt the white chocolate (this will be the “glue” that holds each layer together) and put it in a squeeze bottle or ziptop bag with a tiny cut off corner.
2. Set up an assembly line …

• Tree trunk – upside down mini PB cup – white chocolate “glue” 
• 1st layer – upside down snack size PB cup – drizzle white chocolate around the edges & sprinkle with non-pariels 
• 2nd layer – upside down mini PB cup – repeat drizzle & sprinkle 
• 3rd layer – chocolate kiss – repeat drizzle & sprinkle

Each tree requires … 2 mini PB cups, 1 snack size PB cup & 1 chocolate kiss

Buckeyes

At Home with Terri

Buckeyes - Easy Peasy Recipe!!! 

Ingredients:
1 1/2 cups Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 - 4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Snickers Cake

Linda Dougherty

SNICKERS CAKE

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Salt Water Taffy

Karen's Kreative Cooking

SALT WATER TAFFY

1 c. sugar
2/3 c. water
2 tbsp. butter
1 tsp. flavoring-Vanilla extract
3/4 c. light corn syrup
1 tbsp. cornstarch
1 tsp. salt
Food coloring of your choice

Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, water, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256 degrees. Remove from heat at once. Stir in desired flavoring and salt; pour into a well-buttered pan. Allow candy to cool. When candy is just cool enough so that you are able to hold it in your hands, pull taffy until it is light in color and stiff. Add food coloring if you like, now. Continue pulling until the candy is cool and is difficult to stretch. Pull into 2-inch strips, cut and wrap in strips of waxed paper, twisting ends in different directions. Makes 1 pound candy.