Dad's Divinity

4 c. sugar
1 c. corn syrup, white or dark
3/4 c. cold water
3 egg whites
1 tsp pure vanilla
2 cups chopped pecans

Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at thigh speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

Aunt Elaine's Carmels

 1 c. butter
1 c. white sugar
1 c. brown sugar
1 c. Karo
1 can Borden's sweetened condensed milk
1 cup nuts

Use heavy pan.
Start cooking slowly, or it will scorch.
Cook until it pulls away from pan, stirring constantly until about  240 degrees.
Add nuts if desired.
Pour in pan until cool.
Cut in cubes.

Spiced Nuts

1 c. sugar
1 tsp. light Karo
1/3 c. water
1 tsp. cinnamon
1/4 tsp ginger
1/4 tsp salt
1/8 tsp cloves

Put all ingredients in heavy pan. Stir until mixed together. Boil until syrup spins a short thread (230- 234 degrees). Remove from heat and add 1 tsp vanilla. Add 2 cups nuts and stir until sugary. Put on waxed paper and separate.

Cracker Toffee

Pam's recipe

Cover a cookie sheet with foil.
Line with saltine crackers to within 1-2 inches of edge.
Place 2 cubes butter cut up in a medium saucepan.
Add 1 cup packed brown sugar.
Cook over med-high heat until mixture is melted and smooth.
Bring to a boil.
Turn down heat to medium and boil 3 minutes (exactly).
Pour mixture over crackers.
Bake 5 minutes (exactly) on 400.
Remove from oven. Let sit for 5 minutes.
Sprinkle with 1 1/2 cup choc. chips
When melted, spread to cover sugar mixture sprinkle with nuts if desired,
and refrigerate for at least 2 hours.
Break up brittle.
Store in refrigerator.

Pecan Brittle

2 c. pecans
1 square butter
3/4 rounded cup sugar
1 T. water

Place pecans in a flat pan or tray.
Cook other ingredients over a high heat until color of brown paper bag- a little smoky.
Then pour over pecans.

English Toffee

Have ready:
1 t. vanilla
6 oz. milk chocolate chips or bars
1 c. chopped almonds (or other nuts)

Melt:
1/2 lb butter in Teflon fry pan (or heavy pan)

Add:
2 T. white syrup
1 c. sugar
3 T. water

Cook until golden brown over medium heat, stirring constantly.
Remove from heat.
Add vanilla and 1/2 c. nuts.
Spread to 1/4 inch thickness in 13x9 pan or 12" pizza pan
Sprinkle chocolate on hot candy, spreading as it melts. But let it cool a little or chocolate will burn.
Sprinkle with remaining nuts (if desired).
Chill until firm, then break into pieces.

Butter Toffee Popcorn

1 lb. butter
2 c. sugar
1/2 c. water

Cook until color of a paper sack.
Stir into a big bag of popcorn purchased at store
or pop your own of about that amount.

Tip: Walmarts Great Values yellow corn is very good.

Mounds

I suggest trying a 1/2 recipe- Rhea

2 lbs. powdered sugar
8 oz. coconut
1/2 c. butter
1 can Eagle brand milk (sweetened condensed)
1 t. vanilla

Mix and make balls with hands.
Refrigerate until cold, then dip in melted chocolate.
Make about 130

You can dip in different color coatings- and also roll in chopped nuts or fine coconut for variety.

Mrs. Morgan's Candy

I suggest trying a 1/2 recipe- Rhea

1 1/2 sq. browned butter
1 sq. soft butter
2 lbs. powdered sugar
1 can (14 oz) sweetened Bordin's milk
1 t. vanilla

Brown butter. Combine above ingredients alternating between liquid and dry ingredients. Mix well and chill. Roll into balls and freeze. Roll into melted dipping chocolate and then into crushed nuts. (Can use mint) Makes 140