TOFFEE BARS

Lu Ann Beavers

 

Cover cookie sheet with separated graham crackers.

 

Combine:

 

1 cup sugar

1 stick butter

1 stick oleo

 

Cook for 2 mins. until dissolved. Sprinkle 1 cup chopped nuts over graham crackers and then cover with cooked mixture. Bake at 350 degrees for 10 mins.

 

PECAN BUTTER CRUNCH WHEELS

Liz Briggs

This is easy to make. You can leave whole or break into pieces and put in a jar.

 

1 cup pecans

1/2 cup oleo

1/2 cup sugar

1 Tbsp. light corn syrup

Line bottom and sides of a 8 or 9 inch cake pan with aluminum foil (not plastic wrap or wax paper). Butter foil heavily. Set aside.

Combine pecans, oleo, sugar, and corn syrup in 10" skillet. Bring to a boil over medium heat, stirring constantly, until mixture turns golden brown--about 5 to 6 minutes. Working quickly, spread candy in prepared pan. Cool about 15 minutes or until firm. Remove candy from pan by lifting edges of foil. Peel off and cool thoroughly. Makes 1/4 pound.

 

SPICED PEANUTS

Patricia McGee

1 cup sugar                 1/2 tsp. nutmeg

1/2 cup water               1/2 tsp. ground cloves

1 tsp. cinnamon             1 lb. roasted peanuts

 

Boil sugar, water, and spices until syrup threads from spoon. Drop one pound of peanuts into syrup. Stir until nuts are dry looking. Pour nut mixture onto waxed paper and let stand until cool and dry.

 

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