Cookies & Candy

Heidi's Holiday Candy

Summary

Yield
24 Servings
SourceHeidi Carlson (1982)
Prep time
4 hours
Cooking time
30 minutes
Total time
4 hours, 30 minutes

Ingredients

1 c
chopped walnuts
1 cn
Angel Flake coconut
2
butter sticks
1 c
graham cracker crumbs
1 pk
chocolate chips (6 oz. bag, maybe more)
1⁄2 c
crunchy peanut butter
1⁄8
paraffin wax bar

Instructions

Melt butter in large metal bowl. Take off heat. Add all of the ingredients except wax and chocolate; mix well. Cover. Refrigerate until firm. Roll into balls with greased hands. Place on cookie sheet, chill again until hard. Melt chocolate and wax in small saucepan. Dip the candy centers in chocolate until coated. Place on cookie sheet covered with wax paper. Chill until chocolate coating is set. 

Cinnamon Crunchy Candy

Summary

Yield
2 Pounds
SourceMarcia Baum (2000)
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

12
cinnamon graham crackers (2 1/2 X 4 1/2 inches each)
2 c
walnuts, finely chopped
1 c
butter
1 c
firmly packed brown sugar
1⁄2 t
ground cinnamon

Instructions

Arrange cinnamon graham crackers in a single layer with sides touching in bottom of a greased 10 x 15-inch jellyroll pan. Sprinkle walnuts evenly over crackers. In a heavy small saucepan, combine butter, brown sugar and cinnamon. Stirring constantly, cook over medium heat until sugar dissolves and mixture begins to boil. Continue to boil syrup 3 minutes longer without stirring. Pour over crackers. Bake at 400° for 8 to 10 minutes, or until bubbly and slightly darker around the edges. Cool completely in pan. Break into pieces. Store in an airtight container. Makes about 1 1/2 pounds. 

Pecan Pralines

Summary

Yield
35 Pralines
SourceDorothy Bowser (1976)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
cane sugar
1 c
brown sugar
1 c
water
1 t
vinegar
1 t
butter or margarine
3 c
pecans, coarsely broken
1 pn
salt

Instructions

Combine the sugars, water and vinegar and cook to 236°, stirring occasionally. Remove from fire. Add butter and nuts and beat until the mixture starts to thicken. Quickly drop from spoon onto waxed paper, using a second spoon to scrape the patty off the measuring spoon. Cool and wrap in waxed paper if it is desired to store for any length of time. Makes about 35 pralines. 

Chocolate Clusters

Summary

Yield
24 Patties
SourceLenore Mastracci (1979)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 pk
chocolate bits (6 oz.)
3 T
honey
1 T
water
2 c
Spanish peanuts (10 oz.)

Instructions

Melt chocolate over hot water with honey and water. Remove from heat. Stir in peanuts. Cool 10 minutes. Shape into small patties. Chill until hardened. Makes 2 dozen patties. To vary, you might substitute 3/4 cup raisins for 1 cup peanuts. 

Marj's Toffee

Summary

Yield
24 Servings
SourceSusan Barker (1989)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄2 c
chopped pecans
1⁄2 c
butter
3⁄4 c
brown sugar
1⁄2 c
semi-sweet chocolate chips (or half of 6-oz. pkg.)

Instructions

Spread pecans in buttered 8-inch square pan. Heat sugar and butter in 2-quart pan over low heat, stirring constantly. Boil for 7 minutes, until mixture reaches 285°. Spread mixture evenly over nuts in pan. Sprinkle chocolate chips over candy. Let stand 20 seconds, then spread over top. Cool and break into pieces. This burns easily. Do not cook too fast. 

Toffee

Summary

Yield
30 Servings
SourceMarion Grasso (1972)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1 2⁄3
sticks butter
1 1⁄2 c
granulated sugar
3 T
light corn syrup
3 T
water
3 oz
whole unsalted blanched almonds
8
plain candy chocolate bars (individual size)
1 c
ground pecans (divided)

Instructions

Spread 1/2 cup pecans in thin layer on an ungreased cookie sheet. Combine butter, sugar, corn syrup and water in heavy saucepan. Let come to boil and cook 5 minutes. Add whole almonds. Stir constantly. Cook until thickened (285° or 290°) . Pour over pecans immediately. Place plain chocolate candy bars on top. When melted, spread chocoloate over toffee. Sprinkle 1/2 cup pecans over melted chocolate. Cool. Mark off or cut candy into squares. 

Microwave Peanut Brittle

Summary

Yield
1 Pan
SourceSherry Peterson (2003)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 1⁄2 c
sugar
3⁄4 c
corn syrup
1 T
butter
1 t
vanilla
1
tsp, baking soda
2 c
peanuts (dry roasted works best)

Instructions

In a glass bowl, stir sugar and corn syrup. Microwave on high for 3 minutes, then stir. Microwave 4 minutes on high, then add butter, vanilla and peanuts. Microwave 5 minutes on high. Take out and stir in baking soda. Place mixture in buttered pan, such as pizza pan or cookie sheet with edges, to cool. 

Cognac Balls

Summary

Yield
30 Servings
SourceMrs. Van Swearingen (1970)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

2 1⁄2 c
vanilla wafers, crushed
2 T
cocoa
1 c
confectioners' sugar (sift before measuring and have more for topping)
1 c
chopped walnuts
3 T
corn syrup or honey
1⁄4 c
cognac

Instructions

Mix well the crumbs, cocoa and 1 cup sugar and nuts. Add the corn syrup or honey and cognac. Mix all thoroughly. Form into 1-inch balls. Then roll in confectioners’ sugar. Keep in covered tin. 

Chocolate-Covered Bourbon Balls

Summary

Yield
30 Servings
SourcePat Landis (1997)
Prep time
25 hours
Cooking time
15 minutes
Total time
25 hours, 15 minutes

Ingredients

1 c
ground pecans
6 T
bourbon
1⁄4 lb
butter, softened
1 lb
powdered sugar
1
Hershey candy bar (8 oz.)
1 pk
chocolate chips (6 oz.)
1⁄4
stick paraffin

Instructions

Mix pecans and bourbon together and let stand overnight.

Then blend butter and powdered sugar together and mix with pecans. Refrigerate mixture for 1 hour to make it stiff enough to work with. After chilling, form dough into small balls and stick a toothpick into each one. Return to refrigerator to set.

In a double boiler, melt the Hershey candy bar, chocolate chips, and paraffin. Dip balls in chocolate, remove toothpicks and cover small hole with chocolate. These will keep for up to 3 weeks in the refrigerator. 

Bourbon Balls

Summary

Yield
30 Balls
SourceDiana Scherer (1992)
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

3 c
vanilla wafers, ground
1 c
ground nuts
1 c
confectioners' sugar
3 T
light Karo
1 1⁄2 T
cocoa
1⁄2 c
bourbon

Instructions

Mix well. Roll into balls and dip in powdered sugar. Cover. Makes 30 small balls. 

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