Posted in recipes

Almond Butter Crunch (Almond Roca)

1 Cup butter

1 1/3 cups granulated sugar

1 tbsp. light corn syrup

3 tbsp. water

1 cup coarsly chopped almonds, toasted

4  4 1/2 oz milk chocolate bars, melted

1 cup finely chopped almonds, toasted

 

In large saucepan melt butter; add sugar, corn syrup and water. Cook, stirring occasionally, to hard-crack stage (300 degrees) *Quickly stir in coarsly chopped nuts; spread in ungreassed 13x9x2 inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocoate; sprinkle with half the finely chopped nuts. Cover with waxed paped; invert. Spread with rest of chocolate, sprinke remaining nuts atop. If necessary chill to firm; crack in pieces.

 

Peanut Brittle

1 1/2 tsp. soda

1 tsp water

1 tsp vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 tbsp. butter

1 pound (or 3 cups) shelled unroasted peanuts

 

Butter 2 baking sheets; keep warm. Combine soda, 1 tsp water, and vanilla; set aside.

 

Combine sugar, 1 cup water and corn syrup in large saucepan. Cook over medium heat, stirring occasionally to 240 degrees on candy thermometer.

 

Stir in butter and peanuts. Cook, stirring constantly to 300 degrees. Watch carefully so mixture doesn't burn.

 

Immediately remove from heat; stir in soda mixture throroughly. Poor half candy onto warm baking sheets and quickly spread evenly about 1/3 inch think to cool; break candy into pieces.

 

Makes 2 pounds

 

Divinity

2 cups sugar

1/2 cup corn syrup

1/2 cup water

2 egg whites, stiffly beaten

1 tsp. vanilla

1/2 nuts (optional)

 

Stir sugar, corn syrup and water until sugar is disolved; then cook without stirring to 252 degrees. Remove from heat and pour, beating continuously in a fine stream into the stiffly beaten egg whites. Continue beating until mixture holds its shape and loses its gloss. Then add vanilla and nuts.

Spread on waxed paper or a greased shallow pan.

 

For Seafoam, use the recipe for Divinity but use dark corn syrup and maple flavoring.

 

Caramel Popcorn

8 cups popped corn (about 1/2 cup unpopped.)

3/4 cup granulated sugar

3/4 cup brown sugar (packed)

1/2 cup light corn syrup

1/2 cup water

1 tsp. white vinager

1/4 tsp. salt

3/4 cup butter

 

Measure popcorn into large bowl. Combine sugars, corn syrup, water, vinager, and salt in pan. Heat to boiling over medium-high heat, stirring frequiently. Cook, stirring constantly to 260 degrees on candy thermometer.

 

Reduce heat to low; stir in butter until melted. Pour syrup in thin stream over corn in bowl, stirring until coated. (For added fun add food coloring)

 

Butter hands to make balls, put on waxed paper.

 

*Note - all these recipes are in my recipe notebook (spiral) that I kept and collected when I was a teenager. These were all  kept in my hope chest.