CANDY:.
In a large saucepan melt butter; add sugar, corn syrup, and
Prepare butter crunch from recipe below.
Heat oven to 450\u00b0. In ungreased 9-inch pie pan or 8 x 8 x 2-inch baking dish, mix pie filling, lemon juice and cinnamon.
Sprinkle 1 cup of the butter crunch evenly on top.
Bake 10 minutes or until top is lightly golden and bubbly.
Place almonds on a cookie sheet; toast in moderate 375\u00b0 oven for 10 minutes or until lightly golden.
Combine butter, sugar, corn syrup and water in a medium-sized heavy saucepan.
Cook over medium heat, stirring constantly, to 300\u00b0 on candy thermometer.
A teaspoon of syrup will separate into brittle threads when dropped into cold water.
Remove from heat.
Stir in 1 cup toasted almonds. Pour into a buttered 13 x 9 x 2-inch pan, spreading quickly and evenly.
Cool.
Turn out onto wax paper.
br>Makes 2 pounds of crunch.
Grease a 13 x 9 x 2-inch pan with butter.
Combine sugar, butter, water and syrup.
Cook over medium heat to 290\u00b0 on candy thermometer.
Sprinkle half of nuts in bottom of pan.
Pour syrup over nuts.
Break up or grate chocolate over top of hot mixture and when melted, sprinkle remainder of nuts on top of chocolate.
Press in slightly.
Refrigerate until cool.
Break into pieces.
Butter baking sheet; melt butter in 2-quart saucepan over low heat.
Add sugar; heat to boiling, stirring constantly.
Stir in water and corn syrup to 290\u00b0 on candy thermometer or until a small amount of mixture dropped into very cold water separates into threads which are hard but not brittle.
Remove from heat.
Stir in nuts.
Butter sides of a heavy 2-quart saucepan.
In saucepan, melt 1 cup Food Lion butter; add water, sugar and corn syrup.
Cook over medium heat to 290\u00b0, stirring frequently.
(Mixture should boil gently over entire surface.)
Watch carefully after 280\u00b0; remove from heat.
Immediately pour over parchment paper.
Let stand 1 to 2 minutes.
Soften chocolate in small saucepan; spread evenly over toffee and sprinkle chopped pecans over chocolate.
Let stand overnight; break into pieces.
Makes approximately 1 1/2 pounds.
Bring sugar and syrup to a rolling boil; remove from heat. Add peanut butter and flavoring; stir to blend.
Pour over corn flakes and peanut mixture.
Pack into a 9 x 13-inch pan while warm.
Cut into squares.
Line a cookie sheet with foil.
Take 1 inner package from a box of graham crackers; break along the perforations.
Place in cookie sheet, all sides touching.
In a saucepan, melt butter, margarine and sugar.
Bring to a boil and stir; boil for 3 minutes.
Pour over crackers; sprinkle with 1 cup finely chopped walnuts.
Bake at 350\u00b0 for 8 minutes.
Put tidbits and peanut butter
in
top\tof double boiler over very hot water (do not
let
it boil).
Stir until tidbits melt, add salt and vanilla.
Stir
in
quickly
and
add\tcorn flakes, mixing until flakes are coated.
Pour into buttered pan and press down and smooth until
pan\tbottom is covered.
Place in refrigerator until set.
Cut
before it hardens.
Completely chill before removing from pan.
Store in refrigerator.
Melt butter in large saucepan; add sugar, corn syrup and water.
Cook, stirring occasionally until it reaches 300\u00b0 (hard crack).
Quickly stir in nuts and spread out on cookie sheet. Cool, then spread with melted chocolate.
Break into pieces after it cools.
Melt butter in pot.
Add sugar and simmer for about 15 minutes until caramel color.
Pour over crackers that have been laid out on cookie sheet.
Bake at 350\u00b0 for 15 minutes.
Remove from oven and sprinkle chocolate chips over.
Return to oven and turn oven off.
Wait 5 minutes and remove pan.
Spread melted chips evenly.
Sprinkle with chopped walnuts.
Cool, then break up or cut into squares.
Melt butter; add sugar and almonds.
Cook over high flame, stirring constantly, until mix is golden brown, 5 to 10 minutes. Spread in 8 x 10-inch buttered pan.
Combine sugar, water, corn syrup, butter and 1 3/4 cups nuts. Cook over medium heat.
Stir constantly until a teaspoon of syrup dropped in cold water forms a brittle mass (285\u00b0).
At the end of cooking time, syrup will be thick and amber colored.
Be careful not to let it scorch.
Keep heat low.
Heat sugar and syrup to boiling point; pour over peanut butter crunch and vanilla.
Mix well.
Add Special K cereal.
Press in buttered pan.
Melt both packages of chips and pour over mixture.
Preheat oven to 400\u00b0.
Mix all ingredients with hands.
Spread in oblong pan.
Bake 15 minutes.
Take from oven and stir.
Press 2 cups hot butter crunch against bottom and sides of 9-inch pie pan.
Place graham wafers on cookie sheet.
Sprinkle graham wafers with slivered almonds.
In sauce pan boil brown sugar and butter for 4 minutes.
Pour over wafers and nuts.
Bake for 8 minutes in oven at 350\u00b0.
Allow to cool and then break into pieces or cut while warm for even sized squares.
Combine margarine, sugar and white syrup and bring to rolling boil for 2 minutes.
Add peanut butter and when cool, pour over Cap'n Crunch cereal and mix well.
Drop by spoonful on wax paper.
Preheat oven to 375\u00b0.
In a small bowl, combine flour, soda and salt.
In a large bowl, combine butter, sugars, vanilla and root beer.
Add eggs and beat well.
If dough is too runny, add more flour little by little.
Gradually beat in dry ingredients. Stir in Crunch bar pieces.
Drop by tablespoons 2 inches apart on ungreased cookie sheets.
Bake about 10 minutes or until golden brown.
Let cool for a few minutes before removing from baking pan to racks to completely cool.
Makes about 5 dozen.
Mix all dry ingredients together in large bowl.
Melt candy coating according to package directions and pour into cereal mixture.
Mix until mixture is coated.
Drop by spoonfuls onto waxed paper.
Store in air-tight container.