English Toffee

Christmas Crack

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• 40 saltine crackers (approx. 1 sleeve)
• 1 cup (2 sticks) unsalted butter
• 1 cup dark brown sugar
• 2 cups chocolate chips
• 1 cup chopped pecans (optional, clearly I didn't use any)

Instructions:

1. Preheat oven to 400 degrees.
2. On a 9x13" jelly roll pan lined with parchment paper, line the saltine crackers side by side until the entire pan is filled.
3. In a saucepot, melt butter and sugar together. Bring to boil then let boil for 3-5 minutes, do not stir.
4. Pour the caramel evenly over the saltines then place in oven to bake for 5 minutes.
5. In the meantime, in a microwave safe bowl, gently melt the chocolate, stirring in between 30 second intervals.
6. Remove pan of saltines from oven and pour chocolate evenly on top of the caramel, spreading it evenly and smoothing it out. If you're using chopped pecans or nuts, this is now the time to sprinkle them on.
7. Let the toffee and chocolate cool completely. I popped mine in the fridge for about an hour.
8. Once cool, break into 2 inch pieces.
9. Store in an airtight container if you have any leftovers.

Caramel Crispix

12 oz box Crispic cereal

2 c butter( 4 sticks)

2 c brown sugar, firmly packed

1/2 c light Karo syrup

1/2 t vanilla

1/2 t baking soda

Melt butter in deep,saucepan. Add brown sugar and bring to a boil. Add Karo syrup, vanilla and baking soda. Put the cereal in a very large bowl. Pour mixture over the cereal and stir until all pieces are coated. Spoon pieces out on waxed paper to cool.

Bits and Brickle

2 c. Pretzel sticks broken in half
1 bag bits and brickle
2 c. toasted peanuts
2 bags Wilton white candy melts

Break pretzel sticks. Add peanuts and bits and brickle; mix. Melt candy melts in microwave and pour over dry ingredients. Mix until covered completely in white candy melts. Drop onto,wax paper. If mixture gets too hard to drop, just heat up in microwave and continue.

Peppermint Bark

1 pkg. almond bark
1 t. or more peppermint extract
6-8 peppermint canes, crushed

Melt almond bark in microwave according to package directions. Stir in extract. Pour onto baking sheet that has been lined with parchment paper or waxed paper. Sprinkle crushed peppermints on top and let set until bark has hardened.

Easy Divinity

I have already posted a divinity recipe but I have been wanting to try this one out using Marshmallow Creme.

1 7oz. jar Marshmallow Creme

2 c. sugar

1/2 c water

1 t. vanilla

Bring sugar and water to a full boil. Cook 2 minutes. Add vanilla. Pour over marshmallow creme. Beat until cool enough to drop. Add nuts if desired. Drop on waxed paper.

Chocolate & Peanut Butter Candy

Here is another recipe I found on Pinterest. It's easy and tastes so good!

1 (24oz) Vanilla Bark

3/4 c. peanut butter

1 1/2 c semi sweet chocolate chips

In medium bow, add bark. Microwave for about 2 minutes or so,stirring half way thru cooking until bark is melted. Add peanut butter and mix well with wooden spoon, then spread onto a baking sheet that has been lined with waxed or parchment paper. In another medium bowl, microwave chocolate chips until melted approx. 1 1/2 minutes, stirring half way thru. Pour over peanut butter mixutre. With a butter knife, make swirls to combine slightly. Cool. Cut or break into pieces. Store in airtight container.

Chocolate Peanut Butter Treats

I found this recipe on Pinterest here. It's a very easy recipe and we really like them, so I made a batch for Christmas.

1 c Karo syrup

1 c sugar

2 c peanut butter

4 c Rice Krispies

48 Hershey Chocolate Kisses

In a heavy large sauce pan, bring to a boil Karo and sugar; take off the burner. Add peanut butter and quickly stir until smooth and creamy. Add Rice Krispies and stir until completely incorporated with the peanut butter mixture. Quickly spoon mixture onto waxed paper and immediately press a Hershey's Kiss in the center. Let cool completely not to disturb the Hershey Kiss before storing in an air tight container.

Treasured Treats

recipe from Sandra Lee Semi-Homade magazine

Arrange white fudge candy-coated mini pretzel twists on a parchment paper-lined baking sheet and place one Rolo on each pretzel. Bake at 300 degrees for 3 minutes. While candy is warm, press a pecan half onto each caramel. Cool completely and drizzle with melted vanilla candy coating.

Nannie's peanut butter fudge

Mike's grandmother used to make this every year at Christmas time. I think it is the BEST peanut butter fudge!! Nannie passed away several years ago, but I think of her often, especially at Christmas time when I start craving some of her fudge! I'm so glad she shared the recipe with me. :)

2 c. sugar

1/8 t. salt

3/4 c. evaporated milk or whipping cream

2 T. corn syrup

4 T. peanut butter

1 t. vanilla

Mix everything together except peanut butter and vanilla in a heavy pan.Cook to a softball stage.(235-245 and forms a ball when dropped in cold water,but flattens when removed from water). Add peanut butter and vanilla. Beat with wooden spoon and pour into buttered pan to set.

Buckeyes

My mother in law shared this recipe with me years ago when Mike and I first married. I had never heard of buckeyes until she introduced them to me. They have been a favorite of my family ever since. This recipe makes a lot, but can easily be halfed.

2 lbs. peanut butter
1 lb. oleo,melted
3 lbs. powdered sugar
2 pk. chocolate chips
1/2 bar parafin

Mix together with spoon first 3 ingredients. Roll into balls. Dip in chocolate and parafin. Drop on waxed paper. ( I usually chill the balls before dipping)

NOTE: I have started using almond bark instead of the chocolate chips and parrafin. The kids love them dipped in the white almond bark too!

Microwave Divinity

2 c. sugar
1/3 c. white corn syrup(Karo)
2 egg whites
1 t. vanilla
1/2 c. chopped nuts or whole nuts
1/2 c. water

Combine sugar, syrup, water in 4 c. glass. Cook on high for 3 minutes. Stir. Cook on high for 6-8 minutes(until hard ball stage, 250 degrees on candy thermometer).

While syrup is cooking, beat egg whites in a large bowl to stiff peaks. Pour syrup in thin slow stream into egg whites. Beat with mixer on high; add vanilla. Beat 6-8 minutes or until mixture loses shine. Pour in 8 1/2 x 9 inch pan. (I drop on waxed paper by spoon). Sprinkle nuts on top. Cool. Store in airtight container.

Microwave Peanut Patties

Combine in 2 quart glass bowl:

2 c. sugar
dash of salt
1/2 c. water
1/2 c. white Karo syrup

Cook on high 4 minutes. Stir and add 1 1/2 c.raw peanuts. Cook on high for 8 minutes.

Stir and add:

2 T. butter
1 t. vanilla
2-3 drops red food coloring

Beat until creamy and drop on waxed paper. You can also pour on a pizza pan whick has been sprayed with Pam. When cool, cover in saran wrap. Add a bow and give as a Christmas gift.

Crock Pot Candy

Peanut Clusters

16 oz. Dry Roasted Peanuts(Unsalted)

16 oz. Dry Roasted Peanuts(Salted)

12 oz. Pkg. Semi Sweet Chocolate Chips

4 oz. German Chocolate

2 Pkgs. White Almond Bark

Put all ingredients in crock pot and cook on low setting for 3 hours. Stir occasionally with wooden spoon. Turn off heat and let set for 30 minutes. Drop by spoonfuls onto waxed paper.

Microwave Hard Crack Cinnamon Candy

1 c. sugar
1/2 c. karo syrup
cinnamon oil
red food coloring
powdered sugar

Combine sugar and Karo syrup and microwave on high for 3 minutes. Stir and microwave on high 2 minutes 45 seconds. Add cinnamon oil( a few drops) and food coloring to taste and color desired. Pour quickly onto buttered cookie sheet. Once hardened,crack and put into a zip-type baggie with 1/2 c. powdered sugar and shake. Store in air-tight container.

Microwave peanut brittle

1 c. sugar
1/2 c. Karo syrup
1 c. roasted peanuts(I use raw peanuts)
1 t. butter
1 t. vanilla
1 t. baking soda

In 1 1/2 qt. pan,stir together sugar and syrup. Microwave at high power for 3 minutes. Stir in peanuts. Microwave at high for 3 more minutes until light brown. Add butter and vanilla to syrup,blending well. Microwave on high 1-2 minutes. Add baking soda and gently stir until foamy. Quickly pour onto greased cookie sheet. Let cool. Break into pieces.

Notes: minutes may vary because of different microwaves
always use fresh baking soda

Orange Slice Candy

1 (14ounce) pkg flaked coconut
14 ounces orange slice candy
1 cup chopped nuts
1 can sweetened condensed milk
1 box confectioners sugar

Chop orange slices into small pieces. Place all ingrediants in saucepan.Heat throughout.Cool and form into balls. Roll in confectioners sugar.