Aunt Emily's Soft Caramels

Aunt Emily's Soft Caramels

Ingredients:
2 cups sugar
1 cup firmly packed brown sugar
1 cup Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla extra strength

Directions:
Butter 13x9-inch pan; set aside.

Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
BRINGING TO A BOIL

Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.

CARAMEL STAGE
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.

POURED INTO PAN

Cut into 1 1/2 x 1-inch pieces; wrap candies in plastic food wrap. Store refrigerated. 

Crunchy Sesame Seed Candy

Ingredients:
Vegetable oil or nonstick cooking spray, for the pan 
2 cups sesame seeds
1/2 cup honey
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Directions:

• Coat a 9-inch-square baking pan or dish with oil or non-stick cooking spray; set aside.
• Put the sesame seeds into an ungreased 10-inch skillet (preferably one with a non-stick surface) and stir them over medium-high heat for about 5 to 10 minutes, or until they are lightly browned and aromatic.
• Temporarily transfer the seeds (they will be hot) to a bowl, making sure that none are left in the skillet; set aside.
• Put the honey, brown sugar, cinnamon, and ginger into the skillet and mix them well.
• Slowly bring the mixture to a boil over medium heat, stirring constantly.
• As soon as the entire mixture comes to a full rolling boil, cook it vigorously for exactly 2 minutes.
• Remove the skillet from the heat and immediately stir in the sesame seeds until well mixed.
• Quickly turn out the hot mixture into the prepared pan and use a metal spatula that has been dipped into cold water to press the candy into a very smooth and even layer.
• Cool the candy in the pan for l5 minutes, or until it is solid but still lukewarm.
• Run the spatula around the edge of the candy to loosen it.
• Then turn out the whole slab of candy onto a wooden board or other cutting surface.
• Use a sharp knife to cut the large square of warm candy into very small squares, diamonds, or rectangles.
• Cool the candies completely; then store them in an airtight container at room temperature.
• If a professional look is desired, roll each cooked candy in a small piece of stiff cellophane and twist the ends.

Microwave Caramels

Microwave Caramels

Ingredients

¼ cup unsalted butter
½ cup white sugar
½ cup brown sugar
½ cup corn syrup (Karo Syrup)
¼ teaspoon salt
½ cup sweetened condensed milk
Optional Toppings
Salt
Chocolate

Directions:
Note: This mixture gets very hot.  Make sure there are no children around when you make this recipe.

Mix all ingredients in a large microwave safe bowl.  The mixture will bubble up.

Microwave on high for 6 to 7 minutes, stirring every 90 seconds.  

Pour into a small buttered dish and allow to cool completely.  

Cut into small squares.  If desired, drizzle with chocolate and a sprinkle of sea salt.

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Note: This mixture gets ver

Note: This mixture gets VERY hot. Ensure there are no children underfoot when you make this.
Mix all ingredients in a large microwave safe bowl (the mixture will bubble up so make sure there is lots of room in the bowl)

Homemade Peppermint Patties

Homemade Peppermint Patties

Ingredients:
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract*
3 cups powdered sugar
2 cups dark dipping chocolate**
chocolate jimmies, if desired

Directions:

Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.

Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.

Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you’d like.

Store in an airtight container, refrigerate if preferred but it’s not necessary. Yields 40 mints.

*Add 1 teaspoon peppermint extract, then mix until well combined. Taste dough. If you’d like them to be stronger, add an additional 1/2 to 1 teaspoon extract. You can also use 2 drops of peppermint essential oil instead or even 2 teaspoons mint extract for a more subtle mint flavor. Think Andes Mints as opposed to Starlight mints! Yum.

**When making candy like this I really find that dipping chocolate just works best. You can purchase Ghirardelli Melting Wafers at most grocery stores. I buy my melting chocolate in bulk on Amazon. If you really want to use chocolate chips instead, I suggest melting 1/2 a tablespoon of shortening or 2 tsp coconut oil in with the chocolate chips, to thin it out and make it easier to dip the candy.

Gumdrops

Gumdrops

Prep time 15 mins
Cook time 5 mins
Total time 20 mins

Ingredients:

2 cups sugar {plus a little for rolling gum drops}
1⅓ cups applesauce, unsweetened
2 small (3 oz) boxes Jello, any flavor
2 envelopes (4 teaspoons) unflavored gelatin {like Knox}
1 teaspoon lemon juice

*

Instructions:
Line 13×9 pan with parchment paper

In a large saucepan, combine all ingredients, let stand 1 minute

Bring to a boil over medium heat, stirring constantly, boil for 1 minute.  Immediately pour into prepared pan.

Place in refrigerator for 3 hours or until firm.

Loosen sides from pan with a spatula.

Turn Gum Drops onto a cutting board.

Cut out gum drops using a knife dipped in hot water to cut squares or a cookie cutter.

Roll Gum Drops in extra sugar, set onto wax paper until slightly dry.

Store in an airtight containering dish. Refrigerate until firm {about three hours should do it. I left mine in overnight.}

Easy Nutty Toffee

Easy Nutty Toffee

My cousin Ann Baker shared this "Tried and True" recipe. 

Ingredients:

Melt 6 T butter in large skillet.
Add 2 C sugar
2/3 C water  

5 cups nuts, any kind or mixture

*

Directions:

Cook over medium heat about 5 mins stirring often. 

Add 5 cups nuts - unsalted but any kind. Can be all cashews. I added peanuts, pine nuts, walnuts and pecans. In second batch I added 1/2 cup dried cranberries. 

Continue to stir until mixture darkens and liquid is mostly absorbed, about 15 or more minutes.
Remove from heat and quickly stir in 

2 teaspoon nutmeg, 

2 teaspoon cinnamon  

1 or more tablespoon sea salt.
Quickly pour into greased cookie sheet, thinning out layer with wooden spoon. 

Allow to dry several hours. Makes about 8 cups.

Caramel Candy

Five Ingredient Caramels

When it comes to our sweet tooth, we’re not usually too discerning when it comes to how we satisfy our cravings. However, there is one treat that never fails to make us feel good and we just found out there’s an easier way than ever to make it at home! Homemade caramel usually involves using a candy thermometer and being ridiculously attentive to make sure the sugar doesn’t burn and the cream doesn’t bubble over and burn us. With our new version though, all you need is five ingredients (really only 4) and the ability to stir for 10 minutes…if you can do that, you can have these deliciously sweet and perfectly chewy caramels in no time!

Yield: 4 dozen
Ingredients: 

2 cups sweetened condensed milk
1 cup (2 sticks) unsalted butter
3/4 cup sugar
4 tablespoons light corn syrup
1 teaspoon vanilla extract
sea salt, optional

Directions:
Line a 9 X 9 baking dish with parchment paper having a two inch overhang.

Place a medium saucepan over medium heat and combine butter and sugar until butter is melted and sugar dissolved.

Stir in condensed milk and corn syrup, and bring to a boil. Continue to stir constantly and reduce heat to low. Cook mixture until it’s an amber color, about 8 minutes.

Stir in vanilla extract and cook for another 1-2 minutes, or until caramel is a deep amber color.

Pour into lined baking dish, sprinkle with sea salt (if using) and let cool.

Once set, slice caramel into thin strips. Wrap caramels in wax paper or serve as is!

Homemade Coconut Bon-bons

If you like coconut and chocolate, you’re going to love this candy! My Mother used to make this at Christmas time when I was a child and I always looked forward to helping her. That was several years ago and we didn’t have access to melting chocolate.
The Pecans are optional but I wouldn’t think of making it without them

Ingredients 
2 1/2 cups sweetened shredded coconut
2- 12 oz bags semi sweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup chopped walnuts
2 sticks butter or 1 cup at room temp
2 lbs powdered sugar
1-2 tblsp shortening, coconut oil or vegetable oil

Directions:
In a large bowl blend together with a mixer the stick of butter with sweetened condensed milk. Add the entire bag of powdered sugar. Mix thoroughly. 

Add the chopped pecans and coconut to the powdered sugar mixture. Mix well with hands or large wooden spoon. Place bowl in the refridgerator for at least an hour. 

Shape into balls about 1-1/2″ or the size of walnuts. Put on a plate and place in the refridgerator for an hour to harden.

Dip in melted chocolate. 

Melt the chocolate in a double boiler (or place a small saucepan inside a larger one and put water in the larger pan.) 

Pick up each piece of candy with a toothpick, one at a time and dip in the melted chocolate. You may need to use another toothpick to push the candy off the first toothpick. Place on wax paper, allow to set. 

If you want to melt the white chocolate and drizzle it over the candy, that adds a nice touch, but I don’t usually do this

Pecan Pie Truffles

Pecan Pie Truffles

Ingredients:
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

*

Directions

1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Chocolate Clusters

CHOCOLATE NUT CLUSTERS

Yields about 3 dozen

Ingredients

• 1 pound dry-roasted salted peanuts
• 1 pound dry-roasted unsalted peanuts
• 1 pound white almond bark
• 1 (10 oz.) bag peanut butter chips
• 1 (12 oz.) bag dark chocolate chips
• 4 oz. German chocolate bar, chopped

Directions

1. Place all peanuts in the bottom of slow cooker.
2. Cover with almond bark, peanut butter chips, chocolate chips and German chocolate.
3. Cover slow cooker and cook on LOW for 1 1/2-2 hours, or until melted.
4. Stir everything together, making sure nuts are thoroughly coated in chocolate.
5. Cover again and continue cooking on LOW for another 30-40 minutes.
6. Use a small ice cream scoop or tablespoon to scoop equal mounds of chocolate mixture onto a parchment-lined baking sheet (or into cupcake wrappers).
7. Let dry at room temperature until completely set and hardened. 1-2 hours.
8. Enjoy immediately or store in an airtight container.

Roasted Cashew and Sesame Brittle

Roasted Cashew and Sesame Brittle

Ingredients:
2 3/4 cups raw cashews (12 ounces)
1/4 cup white sesame seeds
2 tablespoons black sesame seeds
1 1/2 teaspoons vanilla bean paste (see Note) or 2 
   teaspoons vanilla extract
1 teaspoon Maldon salt or other flaky sea salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 3/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
2 sticks unsalted butter, cut into tablespoons and softened

*

Directions:

Preheat the oven to 300°. 

Spread the cashews and sesame seeds on a rimmed baking sheet and bake for 12 to 15 minutes, until lightly golden. Let cool.

Line a large rimmed baking sheet with a silicone baking mat or parchment paper and lightly coat the parchment with nonstick cooking spray.

In a small bowl, whisk the vanilla bean paste with the salt, baking soda and nutmeg.

In a large saucepan, bring the sugar, water and corn syrup to a boil. Cook over moderately high heat, brushing down the side of the pan with a wet pastry brush, until the syrup reaches 250° on a candy thermometer, 10 minutes. Off the heat, whisk in the butter.

Bring the syrup back to a boil and cook over moderately high heat, stirring, until golden brown, 5 to 7 minutes. Remove from the heat and stir in the vanilla bean mixture, then the cashews and sesame seeds. Immediately scrape the brittle onto the prepared baking sheet and, working quickly, spread it in an even layer with an offset spatula. Lay another silicone baking mat or a sheet of sprayed parchment over the brittle and use a rolling pin to even it out. Remove the top baking mat and let the brittle cool completely, about 1 hour. Break the brittle into pieces before serving, storing or gifting.

MAKE AHEAD The brittle can be stored in an airtight container for up to 1 month. Yield: About 2 pounds

45 minutes plus 1 hour cooling

Mocha Almond Fudge

Mocha Almond Fudge

Yield: 4 dozen
Ingredients
1 (12 oz.) bag dark chocolate chips
1 (14 oz.) can sweetened condensed milk
1 cup toasted almonds, chopped
2 tablespoons unsalted butter, room temperature
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

*

Directions:
Line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a medium saucepan over medium heat, combine chocolate chips with butter and condensed milk and, stirring continuously, cook until mixture is totally melted and smooth. 4-7 minutes.

Once smooth, stir in vanilla and almond extract, and espresso powder and salt.  Fold in toasted almonds and pour mixture into lined baking sheet.

Place in refrigerator and let set at least 3 hours before extracting from baking dish and cutting into squares.

Soft Vanilla Bean Caramels

Soft Vanilla Bean Caramels

Ingredients:
2 1/2 cups sugar
2 cups heavy cream
3/4 cup light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 stick unsalted butter, cut into tablespoons and 

   softened
1/2 teaspoon kosher salt

*

Directions:
Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving 1 inch of overhang on each of the long sides.

In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil. Cook over moderately high heat, stirring occasionally, until the temperature reaches 233° on a candy thermometer, about 13 minutes. 

Carefully whisk in the butter and salt and cook, stirring constantly, until the caramel is golden and reaches 244° on a candy thermometer, about 7 minutes longer. Carefully pick out and discard the vanilla bean. Immediately pour the hot caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.

Holding the parchment paper overhang, transfer the cooled caramel to a work surface. Using a sharp knife, cut the firmed-up caramel into squares. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve, store or gift the caramels. Make ahead. 

The caramels can be stored in an airtight container in a cool place for up to 1 week.  Makes about 2 lbs.

Bourbon-Sea Salt Caramels

Bourbon-Sea Salt Caramels

 Ingredients

Nonstick vegetable oil spray
2 cups sugar
1/2 cup light corn syrup
1 14-ounce can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, 

    cut into small pieces
2 tablespoons bourbon
1/2 teaspoon kosher salt
Flaky sea salt (such as Maldon)Special equipment: A candy thermometer

*

Directions:

Lightly coat an 8x8" baking pan with nonstick spray and line with parchment paper, leaving a 2" overhang on 2 sides; spray parchment.

Bring sugar, corn syrup, and 1/2 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into 3/4" pieces, and wrap individually in parchment paper.

DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.

Yield 81 pieces 3/4" square

LoKuM Turkish Delight

Lokum

Turkish Delight is a candy that originated in Turkey in the 1700's. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Bahcekapi district of Istanbul. Today his descendants continue too sell the confectionary from the same building.

*

Ingredients
4 cups granulated sugar 
1 1/4 cups cornstarch

1 teaspoon cream of tartar
4 1/4 cups water
1 tablespoon lemon juice
1 cup confectioners sugar
Almond Oil

*

Directions:
In a 9 inch baking pan, grease the sides and bottom with almond oil . Line with wax paper and grease the wax paper.

In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat. Stir constantly until sugar dissolves. Allow mixture to boil. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer. Remove from heat and set aside.

Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat. Stir until all lumps are gone and the mixture begins to boil. Stop stirring when the mixture has a glue like consistency.

Stir in the lemon juice, water and sugar mixture. Stir constantly for about 5 minutes. Reduce heat to low, Allow to simmer for 1 hour, stirring frequently.

Once the mixture has become a golden color. Pour mixture into wax paper lined pan. Spread evenly and allow to cool overnight.

Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.

Turn over baking pan containing Turkish delight onto clean counter or table and cut with( almond oil)oiled scissors. into one inch pieces.

Coat with confectioners sugar mixture. Serve or store in airtight container in layers separated with wax or parchment paper.

You can also add 1 cup hazelnuts in this mixture.  Also pistachio nuts can be added

While the cornflour (cornstarch) and sugar syrup are cooking, shell and toast a couple of handfuls of hazelnuts. It is better to use fresh hazelnuts and toast them just before making Lokum, for a full hazelnut flavor. Years ago I also had a hazelnut essence which was great, but I cannot find it here, I think that one of the best places to buy it would be in Piedmont, in Italy. Without hazelnut essence you can get the best out of hazelnuts if you toast them and use them within a few days. When they are still hot from the oven put them in a clean tea towel and shake and rub them well so as to discard the peel. If some peel stays on don't worry, it is edible, just not as nice. Crush the nuts roughly and when the Turkish Delight mixture is ready, instead of adding rose water and berries, add the chopped nuts. Mix well and then follow the same steps as for the basic recipe.  

A few variations:


Pistachio: same as hazelnuts, but it is also possible to blanch the nuts to remove the skin (for greener pistachio). 

Almonds could go too!


Orange Blossom: Same as Rose, but add Orange Blossom Water instead or Rose Water, and no need to add berries to colour these: they should be clear.

Lavender: when you make the syrup add a few lavender leaves (yes leaves) and then remove them before pouring the syrup into the cornflour mixture. Your Turkish Delights will smell and taste like lavender. For colours add a few blueberries, they will melt in the hot mixture and give you a light lavender colour.

Lemon and other citruses: Easy, add lots of lemon juice and/or zest (or the juice of your favourite citrus fruit) when you make the sugar syrup (there is also lemon essence, if you like).

Chockolat Salami

Chockolate Salami

Yields 1 roll; serves 6-8

Ingredients:
10 oz. good quality dark or semisweet chocolate, finely chopped
1 cup plain biscotti (or cookies, tea biscuits, etc.), coarsely chopped
1 large egg, lightly beaten
2/3 cup slivered almonds
1/4 cup hazelnuts, roughly chopped
6 tablespoons (3/4 stick) unsalted butter, cubed, room temperature
2 tablespoons unsweetened cocoa powder
2 tablespoons brewed coffee
1/2 tablespoons dark rum
3/4 teaspoon vanilla extract
1/2 teaspoon orange zest
powdered sugar, optional

*

Directions:
Preheat oven to 350º F and make sure oven rack is in the center of oven.

Take your chopped almonds, hazelnuts and biscotti and spread them out in an even layer on a baking sheet.

Place in oven and toast for 5-7 minutes, or until lightly toasted.

Remove from oven and let cool completely.

Set a heatproof bowl over a saucepan of simmering water and add chopped chocolate to the top bowl.
Stirring frequently, cook until completely melted and smooth, then stir in orange zest, vanilla and rum.
Remove from heat and set aside.

In a large bowl, beat together the butter and eggs until smooth, 3-5 minutes. Mix in cocoa powder and coffee to the egg mixture until no lumps remain, then whisk in melted chocolate mixture.

Stir until combined and gently fold in toasted nuts and biscotti.

Cover with plastic wrap and refrigerate for 1-2 hours, or until pliable.

Unwrap chocolate and turn it out onto a clean sheet of plastic wrap. Use your hands to roll chocolate into a long, 2-inch thick log. (Or 2 smaller logs.)

Tightly wrap log in plastic wrap, twisting (or tying) the ends so that it keeps its shape, and return to refrigerator for at least 4 hours, or overnight.

When ready to serve, use a sharp, serrated knife to cut 1/2-inch thick rounds.

Note: you can dust log with powdered sugar before wrapping in plastic wrap and you can also freeze it for up to 1 month.

Buckeyes

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

*

Directions:
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.

*

Place a toothpick in peanut butter ball. (I place the toothpick prior to freezing.)  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.

Butterscotch Hard Candy

Butterscotch Hard Candy

2 cups brown sugar
1 1/2 cups white sugar
1 cup light Karo
1 cup water
2 teaspoons vanilla
1 stick butter
Pinch of salt

Mix sugars and water well.  Boil to 250 degrees.  Remove from heat and add 2 teaspoons vanilla and  1/2 cup butter.  Stir until butter dissolves.  Return to stove and boil to 300 degrees.   Add pinch of salt.  Pour onto a buttered cookie sheet but a marble slab works better.

Peanut Brittle

Peanut Brittle

Daughter Barbara has made this recipe for years. Actually she is known for her delicious peanut brittle. She does not use the raw Spanish peanuts in her recipe but ramps it up a notch with the Deluxe mix of cashews, almonds and pistachios.

Ingredients:

1 cup sugar

1/2 cup light Karo

1/4 teaspoon salt

1/4 cup water

1 cup Deluxe mixed nuts

2 Tablespoons butter, softened

1 teaspoon baking soda

***

Directions:

Lightly butter a cookie sheet and set aside. Have all ingredients measured and set aside before beginning as the recipe cooks fast.

***

In a heavy 2 quart pan, over medium heat, bring to a boil sugar, corn syrup, salt., and water. Stir until sugar is dissolved. Stir in nuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees, or until a small amount of mixture dropped into a glass of very cold water separates into hard and brittle threads.

***

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. Pour at once onto a cookie sheet. With two forks lift and pull peanut mixture into a rectangle about 14 X 12 inches; cool. Snap candy into pieces.  
Yield: one pound.

Sesame Nut Brittle

Sesame Nut Brittle

This is a recipe I have used for forty-eight years.  It makes a duplicate of the candy sold in stores as "made in Poland". This recipe is very tasty, almost addictive.

Ingredients:

1 1/2 cups sugar

1 cup light Karo

1 cup water

3/4 cup chopped pecans

3/4 cup toasted sesame seeds

3 tablespoons butter

1/2 teaspoon vanilla

1/2 teaspoon salt

*

Directions:

In a large saucepan cook 1 1/2 cups sugar and 1 cup light Karo corn syrup and 1 cup water over high heat until the mixture reaches the soft crack stage of 270F.  Reduce to moderate heat and cook to 310F  Stir in 3/4 chopped pecans and 3/4 cup toasted sesame seeds, 3 tablespoons butter and 1/2 teaspoon vanilla, and 1/2 teaspoon salt.  Cook the mixture stirring for about 5 minutes or until it is a golden color.

Pour the candy onto a well buttered marble slab or buttered baking sheet and spread as thinly as possible with a buttered spatula.  While the candy is cooling, loosen the bottom with a spatula.  When it is cold and brittle, break it into pieces.