Candied Walnuts

3 cups nuts
1 Cup sugar
1/3 cup water
1 Tbs. cinnamon
1/2 tsp cloves
1/2 tsp. salt
1/2 tsp. Vanilla
1. Spread walnuts on an ungreased cookie sheet and roast for 10 min. @ 275.
2. Combine water, sugar, and spices in a saucepan, and boil for 2 minutes; stirring constantly.
3. Stir in 1/2 tsp. vanilla and nuts, and mix well. Spread on waxed paper to cool

by Sara

Chocolate Pretzels

INGREDIENTS
24 circular pretzels
24 milk chocolate candy kisses
1 (1.69 ounce) package mini candy-coated chocolates


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel. Chill in refrigerator until set.

Microwave Caramels

Combine in a 4qt. or larger glass bowl:2 C. Sugar2 Cubes Butter1 C. Light Karo Microwave uncovered for 5 minutes. Stir well. Gradually stir in 1 can sweetened condensed milk. Microwave on high for 10-12 min (depending on how hard you want the caramels) stirring every 3 minutes using a clean spoon. Stir in 1 tsp. Vanilla and pour into a buttered 9x13 dish. by Janeal

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

By Janeal

1 egg white

1 teaspoon cold water

4 cups whole almonds

1/2 cup white sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Preheat oven to 250°. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers

Pistachio Brittle

Pistachio Brittle
Ingredients:2 cups sugar

1 cup light corn syrup

1/2 cup water

1 cup unsalted butter (NO SUBSTITUTES)

2 cups salted shelled pistachio nuts (chopped)

1 tsp. baking soda
Preparation:Butter 2 cookie sheets and set aside. In heavy 3-quart saucepan, combine sugar, corn syrup and water. Cook over low heat, stirring frequently, until mixture comes to a full rolling boil. This will take 15-25 minutes. Then add butter. Cover pan for 1-2 minutes to allow the steam to wash down any sugar crystals on sides of pan.Clip a candy thermometer to the side of the pan with the bulb touching the syrup, but not touching the sides or bottom of pan. Cook and stir until a candy thermometer reaches 280 degrees F. You can test without a candy thermometer by dropping a small amount of candy into some cold water forms a hard but pliable strand.Then stir in pistachios and continue cooking, stirring constantly, until candy thermometer reaches 305 degrees F or until a bit of candy dropped into cold water forms a brittle strand. Remove pan from heat and stir in baking soda (mixture will foam up, so be ready and be careful), stirring well.Pour onto prepared cookie sheets and spread until candy is 1/4" thick. Cool completely, then break into pieces and store in tightly covered container. Makes 2 pounds.