Easy Carmel Popcorn

From Mary Kay Lanz
3 quarts popped corn ¾ cup unpopped corn = 3 quarts popped corn
3 cups mixed, unsalted nuts
1 cup firmly packed brown sugar
½ cup  Karo syrup (light or dark)
½ cup margarine or butter
½ teaspoon salt
½ teaspoon vanilla
½ teaspoon Baking Soda
Put popped corn and nuts into large shallow roasting pan.  Combine and bring to boil: sugar, syrup, butter, salt.  Stir constantly.  Boil 5 minutes.  Remove from heat.  Stir in vanilla and Baking soda.   This rises quickly so pour over popcorn immediately.  Bake at 250°. Stir every 15 minutes x 4.  Store in tight covered container.

Mints #1

These mints were served at my wedding.  My mother made them.  


2 Tablespoons butter  
2 Tablespoons Crisco  
2 Tablespoons  water  
2 cups  powdered sugar  

Flavor and coloring.


Work well together into a ball.  Break off marble size piece, roll in sugar (granulated to prevent sticking to mold.) Press into molds and turn out on waxed paper.  Can be frozen for later use.  

Mints #2

1 stick butter  
egg white  
1 ½ pounds powdered sugar  
Flavor and coloring  

Mix well and press into molds and turn out on waxed paper.

Prize Fudge«««««

This is the only fudge recipe ever made at our house because it was so good that there was no reason to try another kind!  Jeffrey Iverson's favorite.
4 cups sugar  
1 can (14 ½ ounces)   evaporated milk 
1 cup butter  
1 12 ounce package  semisweet chocolate pieces  
1 pint  marshmallow cream  
1 teaspoon  vanilla  
1 cup broken walnuts  


Butter sides of a heavy 3 quart saucepan.  In it combine sugar, milk, and butter. Cook over medium heat to soft-ball stage (236°) stirring frequently.  Soft ball means that when you take a small sample from the pan and drop it into ice water it forms a "soft ball" and does not get runny. Remove from heat; add chocolate, marshmallow crème, vanilla, and nuts.  Beat till the chocolate is melted and blended. Pour into a buttered 9X9X2 inch pan or use a 13X9 pan.  Cool and cut into squares.  





Bonnie Comstock

1 cup butter

2 1/2 cups packed brown sugar

1 cup light corn syrup

1 14 ounce can sweetened condensed milk

1 teaspoon vanilla

Butter and set aside 9x13 pan.  Melt butter in a heavy 4 quart pan.  Add sugar, stir thoroughly.  Stir in syrup, gradually add milk, stirring constantly,  Clip candy thermometer to the side of the pan.  Cook over medium heat to 245 degrees (firm ball stage).  This will take 12-15 minutes.  Remove from heat, stir in vanilla.  Pour into pan.  Let cool.  Cut into pieces, and wrap in plastic wrap or wax paper.  These are wonderful!!  :)


Almond Brittle

Bonnie Comstock

1/4 cup butter (don't use margarine)

1/2 cup white sugar

1 Tablespoon white Karo syrup

2 1/4 ounces packaged sliced almonds

Mix all ingredients in heavy skillet and cook over medium heat.  Bring to a boil and continue to cook approximately 5 minutes or until light brown.  Stir constantly. Pour onto buttered foil.  Butter foil before starting recipe.  Let cool and break in pieces.

DO NOT try to double recipe....only one batch at a time.


Salted Nut Roll 

Wanda Schultz

9x13 greased pan

Pour 1/2 of a 16 ounce jar of dry roasted p-nuts in bottom of pan- spread  to cover pan bottom.

Melt together:

2 1/2 Tablespoons butter

1 can Eagle Brand Milk

12 ounce package p-nut butter chips

3 cups mini marshmallows

When soft pour over p-nuts and press other 1/2 of p-nuts down into mixture.

Chill and cut into bars..



 Glema Wiley

4 cups sugar

1 large can evaporated milk

1/2 pound butter

Cook to soft ball stage

Remove from fire, stir in

2 packages chocolate chips and

1 pint jar of marshmallow cream.

Add 1 teaspoon vanilla

1 cup nuts (nuts are optional)

Sometimes if it isn't solid put in fridge for a few hours.


Peanut Butter Fudge

Bonnie Comstock

1/2 cup butter

2 cups white sugar

1 cup firmly packed brown sugar

3/4 cup evaporated milk

1 teaspoon vanilla

1 jar marshmallow cream ( 7 1/2 ounces)

1 jar peanut butter (12 ounces)

In a saucepan over medium heat, combine and bring to a boil the white sugar, brown sugar, butter and milk,  Cook to a soft ball stage (8-10 minutes).  Remove from heat.  Quickly add vanilla, marshmallow cream, and peanut butter.  Mix well and pour into a buttered or foil lined 9x13 pan.


Peanut Clusters

Bonnie Comstock

1 large bag of chocolate chips

1 large bag butterscotch chips

1 pound bag salted peanuts

Melt chips together in double boiler, add peanuts.  Drop from teaspoon onto greased cookie sheet.  Easy but ohhhhh so good.


Casa de la Musica Piano Studio Ewart Cookbook