Praline Popcorn Crunch

Praline Popcorn Crunch
Praline Popcorn Crunch

10 cups popped popcorn
1 1/2 cups whole pecans
1/2 cup slivered almonds
1 1/3 cups granulated sugar
1 cup (2 sticks) butter
1/4 cup praline liqueur
1/4 cup light corn syrup
1 tablespoon praline liqueur
1/4 teaspoon salt

Heat oven to 325°F. Butter baking sheet and large bowl.

Toast pecans and almonds until light brown.

Mix popped corn and nuts in a large bowl.

Combine sugar, butter, 1/4 cup praline liqueur and corn syrup in heavy 2 quart saucepan. Cook over medium high heat, stirring occasionally to 275°F. or until small amount dropped into very cold water reaches soft crack stage (separates into hard, but not brittle threads).

Remove from heat, quickly stir in the 1 tablespoon praline liqueur and salt.

Pour over popped corn and nuts mixing until evenly coated. Immediately spread mixture on baking sheet.

Let stand about one hour.

Break into bite-size pieces.

Chocolate Cheese Fudge

1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder

Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.

In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil, if needed.

Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Yield: 6 to 8 servings

Cooking with Walnuts: 51 Recipes using Walnuts

Decadent Chocolate Truffles

3 cups semisweet chocolate chips
14 oz can Eagle Brand Original or Creamy Chocolate sweetened condensed milk
1 tablespoons vanilla

Suggested Coatings:
Finely chopped toasted nuts
Flaked coconut
Chocolate sprinkles
Colored sprinkles
Unsweetened cocoa powder
Sifted powdered sugar
Colored sugars
Tiny candies

In saucepan melt chips with milk. Remove from heat, stir in vanilla. Pour into bowl. Cover and chill 3 hours or until firm. Shape into 1 inch balls, roll in desired coating and/or decorate with frosting and candies.

Makes 6 dozen truffles.

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Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Combine first 4 ingredients in 2-quart microwave mixing bowl.

Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes.

Brittle should not get too brown. Stir in vanilla and soda until light and foamy.

Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.

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Dark Chocolate Truffles

1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth.

Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size

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Coconut Chocolate Candy

1 pound walnuts (divided)
3/4 cup (1 1/2 sticks) plus 1 teaspoon butter (divided)
1 can (14 ounces) sweetened condensed milk
2 teaspoons vanilla extract
1/2 teaspoon salt
6 cups powdered sugar
20 ounces flaked sweetened coconut
2 cups chocolate chips

Chop half the walnuts and finely grind the other half.

Coat 13-by-9-inch baking pan with 1 teaspoon butter.

Melt remaining butter in saucepan and add sweetened condensed milk, vanilla and salt until blended. Stir in powdered sugar, coconut and ground walnuts.

Transfer half of mixture to pan. Sprinkle with half the chocolate chips and half the chopped walnuts, then add remaining coconut mixture. Top with remaining chocolate chips and walnuts, patting in firmly.

As it hardens, score candy with a sharp knife into 1-inch cubes. Let cool, cover and store in refrigerator overnight.

Makes about 117 pieces.

Cooking with Walnuts: 51 Recipes using Walnuts

Butterfinger Fudge

2 (12oz).pkg. semisweet chocolate chips
2 (14oz) cans sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces) mini Butterfinger Bars, chopped

Butter an 8-inch square baking pan. Line with enough wax paper to overhang 2 sides by 2 inches.

In pot, combine chips and milk over medium heat cook, stirring constantly, until mixture is melted and smooth.

Remove from heat; stir in vanilla extract. Cool 1 minute.

Stir in candy bars. Reserve 1/3 of it for the top. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper, then cut into squares.

Makes 36 pieces

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Chocolate Spiders

1 1/2 cups semisweet chocolate morsels
1 can (5oz) chow-mein noodles
1 cup salted peanuts
1 large pkg. colored round candies, such as M & M’s

Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. (* Note)

Add noodles and peanuts, stirring well. Drop chocolate mixture by teaspoonfuls onto greased baking sheets.

Press in two candies for spider eyes.

Refrigerate 8 hours or overnight. Keep chilled until ready to serve.

Yield: about 3 dozen.

Note: this can be done in the microwave on lowest possible setting, a few seconds at a time, checking frequently.

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Eagle Brand® Peanut Butter Fudge

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
2 (6 oz.) packages white chocolate squares or white baking bars, chopped
3/4 cup chopped peanuts
1 teaspoon vanilla extract

Line 8- or 9-inch square pan with wax paper, extending paper over edges of pan.

Heat sweetened condensed milk and peanut butter in heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla.

Spread evenly in prepared pan. Cool.

Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

Servings: 2 1/4 pounds

Wilton Recipe Right Square 9 by 9 Inch Covered Pan

Kahlua Creamy Fudge

1 1/3 cups sugar
1 jar (7 oz) marshmallow crème
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semisweet chocolate pieces
2/3 cup chopped nuts
1 teaspoon vanilla

Line 8 inch square baking pan with foil.

In 2 quart pan, mix sugar, marshmallow crème, milk, butter, Kahlua and salt. Bring to rapid boil, stirring constantly for 5 minutes.

Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla.

Turn into prepared pan. Refrigerate until firm.

To serve, cut in squares.

Makes about 2 3/4 lbs.

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