Carmel Corn

(Melissa Pierson)

     

Boil-

     1 cup corn syrup

     1 lb butter

     ¼ tsp salt

     2 ½ cups brown sugar

Take off and add 1 tsp vanilla.  Pour over 9 ½ quarts popped popcorn.  Stir until evenly coated and spread on 2 large cookie sheets.

Bake at 250° for 1 hour.  Stir and rotate sheets every 15 minutes or so.

Spread on wax paper to cool.

Wintery White Clusters

1 cup white vanilla baking chips
9 cups Corn Chex, Rice Chex, or Wheat Chex (or combination)
2 cups salted dry-roasted peanuts
2 cups small pretzels twists
2 cups miniature marshmallows
1 package (20 oz) vanilla-flavored candy coating

Place baking chips in freezer to chill. In large bowl, mix cereal, peanuts, pretzels, and marshmallows. Set aside. In large microwavable bowl, microwave candy coating uncovered on High 1 minute 30 seconds. Stir, breaking up large chunks. Microwave about 30 seconds longer or until coating can be stirred smoothly. Gently and quickly stir cereal mixture into coating with rubber spatula, stirring gently until evenly coated. Stir in chilled baking chips. Spread on waxed paper until cooled. Break into chunks. Store in airtight container in refrigerator.

Granola

5 cups oats (old fashioned)

1/2 cup wheat germ

1/4 lb coconut

1/2 cup raw sunflowers

2 cups desired chopped nuts (almonds, pecans, etc)

3/4 cup brown sugar

3/4 cup water

3/4 cup vegetable oil

1/4 cup honey

1/4 cup molasses

3/4 tsp salt

1 tsp cinnamon

1 1/2 tsp vanilla

raisins or other dried fruit

Preheat oven to 350 degrees. Combine oats, wheat germ, coconut, sunflowers, and nuts. Combine remaining ingredients (except for the raisins or other dried fruit), and heat until sugar dissolves, but do not boil. Pour over oats and nut mixture. Spread on greased cookie sheet and bake for 20-30 minutes, stirring occasionally. Let cool and add raisins.