Home Made Cracker Jacks

Set oven @ 250 ~ spray a cookie sheet with pam & set aside:

In a large bowl combine:
pop about 4 quarts of popcorn (I took out all old maids)
1 c salted peanuts

In a sauce pan cook bring to boil:
1 c Butter
4 c Brown Sugar
1/2 c Dark Corn Syrup
Cook with candy thermometer to 250 degrees then take off heat add:
1 tsp Vanilla

Pour over popped pop corn & stir quickly to coat all kernels & nuts
Pour coated popcorn on prepared cookie sheet & place in heated oven for 1 hr.
cool & eat....

Recipe Donated By: Tracy Redd

Old Fashioned Vinegar Taffee

3 cups sugar
4 tbs vinegar
1 1/4 cup boiling water
1 tsp vanilla
1 1/4 cup margarine or butter
2 tbs white karo syrup

Combine all but vanilla, stir till well mixed, place on med heat. Bring to a boil DO NOT STIR WHILE COOKING.

Cook until it forms a firm ball when dropped into cold water or use a candy thermometer at 285 degrees.

Remove from heat and stir in vanilla. Stir and pour onto a greased cookie sheet to cool. When cool enough to handle without burning your hands, (putting on those doctor gloves) spray hands with pam.

Divide into two pieces and pull and stretch again and again with finger tips until light and firm, Stretch into a long narrow rope and place on a powdered sugar wax paper. (The powdered sugar keeps the candy from sticking to the paper.)

Take a knife and crease bit size creases down the rope. When cold, tap with knife handle and it should break where you creased it. Wrap each bite size piece in a square of wax paper sprinkled with powdered sugar to keep the paper from sticking. Enjoy.

Recipe Donated By: Donna Vigil for Grandma LaVeda

HONEY CANDY

1 cup of thick cream
1 cup of honey
3 cups of sugar

Heat honey and sugar together until dissolved, Add Cream. Boil (med heat)until candy tests Brittle in ice water or 276 degrees.

Pour out to form a thin layer on a butter pan. Cool only until you can handle it with out burning your hands. Stretch until it becomes too hard to stretch. Form it into a desired size rope. dent with a butter knife the desired size and when cooled it will snap apart. or you can cut it in pieces.

Recipe Donated By: Donna Vigil

CARMELS

1 Tbs plus 1 cup butter (divided)
2 cups sugar
1 3/4 cup light corn syrup
2 cups half and half cream
1 tsp vanilla
1 cup chopped pecans

Line 11 x 7 inch pan with foil, grease with the 1 tbl spoon of butter
bring to boil, butter, ,sugar and light corn syrup, over med heat. Stir constantly. Boil 4 min longer without stirring.

Remove from heat, Stir in half and half cream. Reduce heat to med-low cook to 238 degrees or (soft ball stage).stirring constantly

Remove from heat, stir in vanilla and nuts. Pour in greased pan to cool.
cut ing 1" pieces. You can wrap them in small pieces of saran wrap and twist each end like you do for taffee. surprizingly good.

Recipe Donated By: Donna Vigil