Christmas Crack

INGREDIENTS

• 12.8 ounce Rice Chex Cereal
• 12 ounce golden grahams cereal
• 7 ounce shredded coconut
• 4 ounce slivered almonds
• 3 sticks butter
• 2 cups sugar
• 2 cups Light Corn Syrup

INSTRUCTIONS

Combine Rice Chex and Golden Grahams, coconut and almonds in

a large mixing bowl. Stir to combine.

In a large sauce pan,

cook butter, sugar and corn syrup to the “soft ball” stage…about

234 degrees on a candy thermometer. Pour over cereal mixture and stir until all

is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it

around occasionally to prevent clumping. Store in an airtight container.

Optional recipes: Marshmallows, chocolate chunks or cinnamon toast crunch

https://www.bigoven.com/recipe/christmas-crack/1023284

Roca Rectangles

Roca Rectangles

Line large 10x15in. Pan with foil, spray with oil.

Place a single layer of saltine crackers along bottom. Break crackers to fit if necessary.

In saucepan, combine together and bring to boil them continue to cook for 3 more minutes:

1 c. butter/margarine

1 c. brown sugar

Pour sugar mixture over crackers, spreading evenly. Bake at 375* for exactly 7 minutes. Remove from oven to cool. Leave oven door ajar (to cool down internal temperature of oven). After 5-6 minutes, sprinkle 1 package chocolate chips over toffee. Return to oven for 1 ½ minutes. Spread chocolate chips out smoothly. Sprinkle with 1 c. finely chopped nuts. Cool, break into pieces.

Olsen's Mint Oreo Truffles

Olsen's Mint Oreo Truffles
1 pkg. Double stuff Oreos, cool mint flavor (1lb, 1 oz. pkg):
Use 22 cookies with cream centers included
Use 10 cookies with cream centers discarded

8 oz. cream cheese at room temperature
Chocolate bark or other candy coating

Directions:
Finely crush the cookies in a food processor. Stir in softened cream cheese and mash together completely. Roll the mixture into 1" balls and place on wax paper-covered cookie sheet. Place covered in freezer or refrigerator for a few minutes. Melt chocolate and dip balls into chocolate to cover. Place on wax paper cookie sheet to dry. Refrigerate and devour--ahem--enjoy.

Peanut Butter Cups

Peanut Butter Cups
Courtesy Better Homes and Gardens

1/2 c. peanut butter
3 TBS. butter, softened
1 c. sifted powdered sugar
8 oz. chocolate or chocolate-flavored candy coating

In a mixing bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. Shape into 1-inch balls, place on waxed paper. Let stand until dry (20 min.)

Melt chocolate. Cool slightly then dip balls, one at a time into coating. Let excess drip off and place inside of a paper candy cup. Let stand until coating is firm (you can also just place on wax paper). Store tightly covered in refrigerator. makes about 30 pieces.

Walnut Caramels

Walnut Caramels
Courtesy Better Homes and Gardens

3 c. chopped walnuts
1 c. butter
2 1/4 c. packed brown sugar (16 oz.)
1 14-oz. can sweetened condensed milk
1 c. light-colored corn syrup
1 tsp. vanilla extract

Line a 8x8x2- or 9x9x2- inch baking pan with foil, extending foil over edges of pan. Butter the foil and set the pan aside.

In a heavy 3-quart saucepan, melt butter over low heat. Add brown sugar, condensed milk and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 244-248 degrees (15-20 minutes). Remove saucepan from heat; remove thermometer, Stir in vanilla. Quickly pour the mixture into the prepared pan. When the caramel mixture is firm, use foil to lift it out of pan. Use a buttered knife to cut into squares. Dip in chocolate if desired. Makes about 2 pounds (64 pieces).

Sugar Spiced Nuts

Sugar Spiced Nuts
1 egg white
1 tsp water
2, 12-oz. cans (5 cups) mixed nuts
1 c. sugar
1 TBS pumpkin pie spice
1. Grease (butter) a 15x10x1-inch baking pan. Set pan aside. In a large mixing bowl, beat egg white and water until frothy. Add the nuts and toss to coat. Combine sugar and pumpkin pie spice in a small bowl. Sprinkle over nuts; toss to coat.
2. Spread nuts in a single layer in the prepared pan. Bake at 325 degrees for 20 minutes. Cool slightly in pan. Transfer to waxed paper to cool. Break into clusters. Makes 8 cups.

Caramel Popcorn

Caramel Popcorn
Courtesy Better Homes and Gardens
7-8 c. popped popcorn (We use Redenbacher)
¾ c. packed dark brown sugar
6 TBS butter (unsalted)
3 TBS light-colored corn syrup
¼ tsp baking soda
¼ tsp. vanilla extract
1. Remove all unpopped kernels from popped popcorn. Put popcorn into a 17x12x2 in. baking or roasting pan.
2. In a medium saucepan mix brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring for an additional 5 minutes.
3. Remove pan from heat. Stir in baking soda and vanilla. Pour mixture over popcorn. Stir gently to coat (it’s ok if it isn’t totally covered the first time, you’ll get another chance to mix and coat when the coating is a little more cooperative). Bake at 300 degrees for 15 minutes. Stir mixture and bake 5 minutes more. Spread caramel corn on a large piece of buttered wax paper to cool (I keep breaking it up with a wooden spoon until it’s cool enough to handle then I try to spread it apart as much as I can, but I don’t like clumpy caramel corn.) Makes 7-8 cups… enough for 2 adults or 1 nephew :)

Maria’s Toffee

Maria’s Toffee
Chop approximately 3 cups pecans and place in a cookie sheet. You want a good layer of nuts so you can’t see much of the cookie sheet underneath.
Then Mix in a skillet:
1 c. sugar
2 sticks of butter (not margarine at all for any reason)
3 TBS Water
Heat over Med/Medium High heat and stir while it boils. When it reaches 300 degrees (hard crack stage on a candy thermometer—it takes about 15 minutes or so) pour it over chopped nuts. Sprinkle ½ bag of chocolate ships over toffee. Wait 1-2 minutes for chocolate to melt, then spread with a knife to cover all the toffee. Let sit overnight or for several hours. Break apart with a knife.
HINT: Use an old cookie sheet if you have one because when you break the toffee apart, the tip of the knife may leave dents in the cookie sheet.