Holiday Candy Recipes

This time of year our family gets together to make holiday memories. One of our favorite holiday memories is Candy Making. So we want to share our favorite recipes with you!

Almond Bark Cookies Recipe:

Ingredients-

2 lbs. white almond bark chocolate (white chocolate)
3 cups captain crunch peanut butter cereal
3 cups rice krispies cereal
1 cup flaked coconut
1 can (13 oz) salted peanuts

Directions:
Melt almond bark (in double boiler) pour over all ingredients. Drop by spoonful onto wax paper and chill. This can be stored for quite awhile in a covered container. ENJOY!

Red Cinnamon Popcorn Recipe:

Ingredients-

1/2 cup margarine
1 cup sugar
1/2 cup light corn syrup
3/4 cup hard red cinnamon candies ( about 6 1/2 oz.)
1/2 teaspoon baking soda
4 quarts popped popcorn

Directions:
Melt margarine. Stir in baking soda, corn syrup, and sugar. Bring to boil. Boil on low without stirring for 5 minutes.Remove pour over popcorn and candies. Eat when cool!

* We like to double the sauce so that it has more gooey goodness!


Baked Caramel Popcorn Recipe:

Ingredients-

6 quarts popped popcorn
1 cup margarine
2 cups firm packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla

Directions:
Melt margarine, Stir in brown sugar, corn syrup, and salt. Bring to boil. Boil on medium heat, Boil without stirring for 5 minutes. Remove add baking soda and vanilla. Pour over popcorn. Place popcorn on sprayed sheet pan. Bake at 250 F for 30 minutes. Stir every 15 minutes.


Marbleized Mint Bark Recipe:

Ingredients-

1 lb. white chocolate
1 cup crushed candy cane
1/3 cup mint chocolate chips- melt in double boiler

Directions-

Line a cookie sheet with foil. Melt white chocolate in a double broiler or on low in crockpot " stir constantly" over low heat.Add crushed candy cane. Stir in.
Stir to desired color. Spread thin ( 3/8 in. ) on a foil lined sheet pan. Melt chips. Drizzle across candy, then marbleize by drawing a toothpick down through the lines of the melted chips. Set until firm. Lift foil and break into desired pieces.

Scottish Shortbread Cookies Recipe:
Ingredients:
 1 lb. and 1 tablespoon butter
1 cup sugar
1 egg
4 cups flour

Directions:
Mix, then knead. Put through cookie press. Bake at 350 F degree over until light golden brown. Will keep in air tight container for 2-3 months.

* We added our own touch by adding flavor to the dough:
examples: 1/2 teaspoon pure lemon juice or lemon extract
                 1/2 teaspoon almond extract
                 1/2 teaspoon orange extract
                 1/2 teaspoon mint extract
                 1/2 teaspoon vanilla extract
* If you want a softer cookie, then store in a ziploc bag*


Cereal Candy Recipe:

Ingredients:
1/2 small box corn chex
1/2 small box rice chex
1/2 small box wheat chex
12 oz. blanched peanuts
6 oz. unsalted raw sunflower seeds
2-1/2 cups raisins
1 1/2 cup sugar
1-1/2 cup dark karo syrup
2 squares plus 2 tablespoons margarine
2 teaspoons vanilla

Directions:

Mix cereal,peanuts, sunflower seeds, and raisins in a large pan or bowl. In a heavy sauce pan bring the sugar, syrup, margarine, and vanilla to a boil. Boil for 2 minutes. Pour over cereal mixture. Spread out on waxed paper. After it sets up you can break apart to eat. It can be stored in plastic bags or buckets. Tastes better after a few days. Great for camping, holiday treats, and traveling.