Ingredients

• 1/3 C fresh cranberries
• 1/2 C sugar

Instructions

1. Place the cranberries in a large mixing bowl.
2. Add the sugar and toss to completely coat the cranberries.
3. Cover the bowl and place in the refrigerator for at least 1 hour.
4. Remove the cranberries and place in mini muffin cups.
5. Place in an airtight container in the refrigerator for 1 week.

Notes

Ingredients

• 1/4 C sugar
• 1 t cinnamon
• 1/8 t salt
• 1 egg white
• 2 ½ C pecan halves

Instructions

1. Place the oven temperature at 300 degrees and allow the oven to heat.
2. In a mixing bowl toss together the sugar, cinnamon and salt.
3. Place the egg white in a separate bowl.
4. Beat the egg white to a foamy consistency.
5. Add the pecans to the egg white mixture and stir to cover.
6. Add the sugar mixture to the pecans and mix until the pecans are completely covered.
7. Spray a baking sheet with a non stick cooking spray.
8. Spread the pecans out in a single layer on the sheet.
9. Roast 30 minutes, turning the pecans with a spatula occasionally.
10. Allow the pecans to cool completely before storing.

Notes

Ingredients

• 2 2/3 C sugar
• 2/3 C light corn syrup
• 1/2 C water
• 2 egg whites
• 1 t vanilla extract
• 2/3 C nuts, chopped

Instructions

1. Place the sugar into a medium heavy saucepan.
2. Add the corn syrup and water.
3. Place the pan over low heat and stirring continuously cook the mixture until all the sugar has dissolved.
4. Once the sugar has dissolved allow the mixture to cook until the candy thermometer reaches 260 degree, being sure not to stir.
5. Remove the pan from the heat.
6. Place the egg whites into a large mixing bowl.
7. Beat with an electric mixture until soft peaks begin to from when the beaters are lifted up.
8. Continue beating the mixture as you pour the hot syrup in a steady stream into the egg whites.
9. When all the syrup mixture has been added pour in the vanilla extract and continue beating until the mixture holds uniform shape.
10. Fold in the nuts with a rubber spatula.
11. Place wax paper on a large cookie sheet being sure to cover it completely.
12. Butter the end of a wooden spoon.
13. Drop the mixture with the wooden spoon onto the prepared baking sheet.
14. Allow the candy to cool before placing in a sealed container.

Notes

Ingredients

• 1 (6 oz.) pkg. semisweet chocolate pieces
• 1/3 C butter
• 16 large marshmallows
• 1/4 C peanut butter, crunchy
• 1/2 t vanilla extract
• 2 C oats
• 1 C coconut, flaked

Instructions

1. Place the chocolate in a large saucepan over low heat.
2. Add the butter and marshmallows.
3. Cook 5 minutes, stirring constantly, until melted together and smooth.
4. Remove the pan from the heat and stir in the peanut butter.
5. Pour in the vanilla and stir just to combine.
6. Add the oats and coconut and stir until incorporated into the ingredients well.
7. Place wax paper onto a large baking sheet.
8. Drop the mixture by teaspoonfuls on the prepared sheet about 1 in. apart.
9. Refrigerate for 2 hours or until candy is firm.

Notes

Ingredients

• 1 egg
• 2 C confectioner's sugar, divided
• 1/8 t salt
• 1/2 t vanilla extract
• 1/3 C peanut butter
• 1 T butter, room temperature
• 3/4 C salted peanuts, chopped fine

Instructions

1. Place the egg in a small mixing bowl.
2. Beat the egg with an electric mixer on low just slightly.
3. Add 1 C of confectioner's sugar, salt and vanilla to the egg.
4. Beat with the mixer on medium speed until just combined.
5. Add the peanut butter and butter and beat until all the ingredients are combined well.
6. Fold in the remaining confectioner's sugar with a rubber spatula.
7. The mixture should be firm enough to roll into balls.
8. More confectioners' sugar can be added, 1 T at time until the mixture if as firm as needed.
9. Place the nuts in a shallow bowl or pan.
10. Cover a cookie sheet with wax paper.
11. Form the mixture into 1 in. balls and roll the balls in the nuts to completely cover.
12. Place the balls on the lined cookie sheet.
13. Refrigerate 1 hour or until firm.

Notes

Ingredients

• 1 pkg. white frosting mix
• 1/3 C light corn syrup
• 1 t almond extract
• 1/2 C boiling water
• 1 (1 lb.) pkg. confectioners' sugar
• 1 C candied cherries, chopped
• Red food coloring

Instructions

1. Place the frosting mix (dry) into a large mixing bowl.
2. Add the corn syrup and almond extract.
3. Carefully pour the boiling water into the mixing bowl.
4. Beat the mixture with an electric mixer on medium speed 5 minutes until soft peaks begin to form when beaters are lifted out.
5. With the electric mixer on low speed gradually beat in the sugar.
6. Fold in the candied cherries with a wooden spoon.
7. Place a few drops of red food coloring into the mixture and blend with the spoon.
8. Place wax paper on a large cookie sheet.
9. Drop the mixture by teaspoonfuls onto the prepared sheet.
10. Allow the outside of the candy to firm, about 1 hour.
11. When the outside is firm turn the candy over and let the candy dry for 12 hours.

Notes

Ingredients

• 1 egg white
• 1 T water
• 3 C cashews
• 1/2 C sugar
• 1/2 t salt
• 1 t cinnamon
• 1/2 t cloves
• 1/2 t nutmeg

Instructions

1. Place the egg white in a large mixing bowl and beat slightly with a fork.
2. Add the water to the egg white and mix to combine.
3. Pour the cashews into the mixture and stir until the cashews are completely moistened on the surface.
4. Place the sugar, salt, cinnamon, cloves and nutmeg in a separate bowl.
5. Toss to combine.
6. Pour the sugar mixture over the cashews and toss until the cashews are completely covered.
7. Bring the oven temperature to 300 degrees.
8. Line a cookie sheet with aluminum foil.
9. Layer the cashews in a single layer on the prepared cookie sheet.
10. Bake 30 minutes being sure to stir them a couple of times to insure all sides of the cashews roast evenly.

Notes

Ingredients

• 1 (14 oz) pkg. caramels
• 1/4 C butter, cut up
• 2 T water
• 5 C miniature pretzels
• 1 (18 oz) jar crunchy peanut butter
• 2 (12 oz) pkgs. Milk chocolate chips

Instructions

1. Place the caramels in a microwave safe bowl.
2. Add the butter and water to the caramels.
3. Microwave the mixture on high for 1 minute.
4. Remove from the microwave and stir the mixture together.
5. Continue microwaving at 30 seconds intervals, stirring after each one, until the caramels melt and the mixture is smooth.
6. Spread one side of each pretzel with the peanut butter.
7. Spread the caramel mixture over the top of the peanut butter.
8. Layer a cookie sheet with wax paper
9. Place the candy into a microwave safe bowl.
10. Microwave on high 30 seconds then stir.
11. Continue microwaving at 30 second intervals, stirring after each, until the chocolate has melted and has become very smooth.
12. Use a toothpick and dip each of the pretzels into the melted chocolate being sure to completely cover the pretzel.
13. Lay in a single layer on the wax paper.
14. Allow the candy to harden before storing.

Ingredients

• 3 C peanuts
• 1 C sugar
• 1 C light corn syrup
• 1 T water
• 1 t baking soda

Instructions

1. Bring the oven temperature to 200 degrees.
2. Lay the peanuts on a foil lined baking sheet and place them in the oven for 5 minutes.
3. Stir the peanuts a couple of times during the warming process.
4. Remove the peanuts from the oven and set aside.
5. Place the sugar in a heavy saucepan over medium heat.
6. Add the syrup and water and bring the mixture to a steady boil.
7. Once boiling, add the peanuts to the mixture and stir well to coat.
8. Cook the mixture for 7 minutes being sure to stir occasionally.
9. Add the baking soda and stir well to incorporate.
10. Remove the foil from the cookie sheet and cover it with wax paper that extends over the sides of the sheet.
11. Spread the mixture onto the prepared cookie sheet evenly.
12. Allow the mixture to cool completely before handling.
13. Break into pieces and store in an airtight container in a cool dry place.

Notes

Ingredients

• 6 C powdered sugar
• 2 sticks butter, room temperature
• 2 C peanut butter
• 1 (12 oz) pkg. semi sweet chocolate chips

Instructions

1. Place the powdered sugar into a large mixing bowl.
2. Cut the butter into small pieces and place in the bowl.
3. Add the peanut butter.
4. Use a pastry blender to cut the ingredients together.
5. Mixture should be crumbly.
6. Roll the mixture with your hands into 1 in. balls.
7. Place the chocolate chips into a microwave safe bowl.
8. Microwave the chocolate on high for 1 minute then stir.
9. Continue microwaving at 30 second intervals until the chocolate is completely melted and smooth being sure to stir each time.
10. Place waxed paper over a large cookie sheet.
11. Use a toothpick inserted into each ball to dip them into the melted chocolate.
12. Be sure to cover the ball completely with the chocolate.
13. Place the dipped balls onto the prepared baking sheet.
14. Allow the buckeyes to cool completely.