Kevin's Pralines

1 box light brown sugar
1 small can pet milk
1/3 stick butter
1 tsp vanilla
2-3 cups pecans

Mix sugar, milk and butter.
Boil for 3 minutes-stirring constantly. Remove and add vanilla and pecans.
Stir until pralines can be dropped to form shape about size of 50 cent piece.
Drop candy on foil.
Let cool at room temp.

Tootsie Rolls

3 C powdered sugar
2 T margarine (room temp)
1 tsp. vanilla
1/2 C corn syrup
2 Sq chocolate, melted
3/4 C dry powdered milk

Put all ingredients in gallon size sip lock bag and knead until well mixed
Put a spoonful of the mixture on a square of waxed paper
Roll the mixture into a tootsie roll
Wrap the tootsie roll in the waxed paper

Beth's Sugared Pecans

1/2 C melted butter ( 1 stick)
3 large egg whites
1 C sugar
1 tsp ground cinnamon
4 C pecan halves

Preheat oven to 350

Line large baking sheet foil
Pour butter onto baking sheet.
In large bowl, mix egg whites, sugar and cinnamon.  Add the pecan halves and toss till coated.
Spread the pecans onto baking sheet.
Bake 30 mins stirring every 10

Cool

Slow Cooker Chocolate Candy

1 lb salted dry roasted peanuts  (called for 2 lbs but I thought too much)
4 oz German sweet chocolate ( 4 squares)
1  12 oz package semisweet chocolate chips ( about 2 C)
2 1/2 lb white almond bark.

Put peanuts in the bottom of 4 quart crock-pot. Layer the chocolate over the peanuts, beginning with the sweet , followed by the chocolate chips and then the bark.

Set on low and cook 3 hours. Do not stir.

After 3 hours, stir with wooden spoon until smooth.
Drop the candy into cupcake liners. Use about 2 T per liner.
Allow candy to cool completely before removing the liners.

(Trisha Yearwood recipe)

English Toffee

Butter 9 x 13 pan

Sprinkle with crushed pecans 
On top of pecans layer 6 Hershey Bars

Cook:
2 sticks butter
1 C sugar
3 T water
Cook 300 on Candy Therm.  
Add 1 tsp vanilla and more pecans

Put in freezer to harden
Remove and brake into pieces

Pecan Puffs

1  -3 oz cream cheese
1 stick butter
1 C flour

Filling:  3/4 C brown sugar, 1 egg, chopped pecans, 1/2 tsp vanilla

Work together cream cheese, flour and butter

Roll into balls and place in Ref to firm up for 1 hour
In a  pan spray and place balls pressing them in around the edges
Fill with mixture

Bake 375 for 20 mins.

Caramel Corn

16 C popped pop corn
2 sticks butter
2 C light brown sugar
1/2 tsp cream of tartar
1/2 C white corn syrup
1 tsp baking soda

Melt butter over low heat, add brown sugar, cream of tartar and syrup. Boil for 5 mins on med/high .
Remove from heat and add baking soda then popcorn.

Bake at 250 for 30 mins stirring 2-3 times
Cool on wax paper.

Peanut Butter Fudge

3 c sugar

¾ c butter

2/3 c evaporated milk

1 c smooth or crunchy peanut butter

1 (7oz) far marshmallow cream

1 tsp vanilla

Combine sugar, butter and milk and bring to boil. Keep stirring for 5 minutes over medium heat. Remove from heat and add rest of ingredients. Pour into a greased pan. Makes 3 lbs

Peanut Brittle

2 c sugar

½ c water

1 c white syrup

2 c raw peanuts

3 tsp soda

1 tsp salt

1 tsp vanilla

2 T butter

Boil water, syrup then add peanuts until syrup is amber. Remove from heat and add the rest. Pour onto a cookie sheet. When hard, break into chucks.

Peanut Butter Eggs

2 eggs beaten

1/8 tsp salt

1 ½ - 2 c peanut butter

4-5 c powdered sugar

1 tsp vanilla

1 Hershey bar

6 oz chocolate chips

Mix first 5 ingredients in order and form into egg shape.


Melt chocolate in double boiler. Dip eggs in chocolate and place on wax paper.

Toffee Bars

1 tsp vanilla

1 c butter

½ c butter

½ c sugar

½ c chopped nuts

Cook to a boil for 1 minute then pour over graham crackers. Bake 350 for 8-10 minutes.

Ruth Candy

1 pkg white bark

1 c chucky peanut butter

1 c chopped roasted nuts

1 c rice krispies

1 c mini marshmallows

Mix white bark and peanut butter and bake at 200 until melted. Stir in the rest and drop on wax paper and let cool.

Kahlua Chocolate Nut Squares

1 ¼ c shifted flour

¾ tsp baking powder

½ tsp salt

½ c butter, softened

¾ c brown sugar

1 egg

¼ c + 1 T kahlua

1 c chocolate chips

1/3 c chopped pecans

Grease 7x11 pan. Sift flour with baking powder and salt. Cream butter and sugar and add beaten eggs. Stir in ¼ c kahlua and mixture. Fold in chocolate chips and nuts. Spread in pan and bake 30 minutes at 350. Remove and cool 15 minutes and brush with 1 T kahlua.

Icing

2 T butter

1 T kahlua

1 tsp milk or cream

1 1/3 c sifted powdered sugar

Heat butter until lightly brown and remove from heat. Add kahlua milk and sugar and beat well.

The Best Fudge

4 ½ C sugar

1 C Evaporated Milk

1 C butter

1 tsp vanilla

36 large marshmallows

1 (12oz) semi sweet chocolate chips

1 (12oz) milk chocolate chips

2 oz german sweet chocolate squares

Combine sugar,milk, butter and vanilla, bring to full boil. Stir and remove from heat. Add the rest of the ingredients. Put in buttered 9x13 pan or line with wax paper and refrigerate.

Homemade Chocolate Peanut Butter Cups

approx 1 1/2 cups chocolate chopped or chips

1/2 cup creamy  peanut butter
1/2 cup crunchy peanut butter
1/2 cup confectioners’ sugar
generous pinch salt
1/2 tsp vanilla extract

Set 2-dozen mini muffin/bonbon wrappers on a baking sheet.
Melt approximately half of the dark chocolate, using a microwave-safe bowl and cooking it in short (30 second) intervals, stirring frequently, until smooth. Use a spoon to pour a little chocolate into each muffin wrapper. Use a small, very clean brush to paint the chocolate up the sides of each wrapper. Alternatively, you could add extra chocolate and swirl it around, pouring out the excess later, to coat the inside of the wrapper.
Chill candy shells until set, about 20-30 minutes.
In a small bowl, whisk together peanut butter(s), confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous amount of the filling into each prepared candy cup. Chill again for approx 30 minutes, or until set.
Melt all remaining chocolate and, when the candy fillings have set, fill each muffin wrapper up with chocolate. Chill until set.
Serve cold or at room temperature.