Marian's Favorite Recipes!

INSTRUCTIONS

Melt butter in large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring occasionally to hard-crack stage (300 degrees). Watch carefully after temperature reaches 280 degrees. Quickly stir in 1 c nuts. Spread in 13” x 9” well-greased pan. Cool thoroughly.

Spread top with ½ chocolate and sprinkle with ½ remaining nuts. Cool. Turn out on waxed paper. Spread opposite side with chocolate and nuts. Break in pieces.

INSTRUCTIONS

Cook sugar, syrup and water together in 4-quart saucepan until it forms a hard ball (280 degrees). Add butter and peanuts. Cook on low heat for about 15 minutes, stirring constantly until the peanuts begin to brown. Remove from fire. Add soda and vanilla. Stir rapidly until light and foamy turns to a brown color. Pour quickly on 2 greased cookie sheets, and spread with a knife to edges. As it cools around the edges, pull and stretch thin. Cool rapidly (I put it outside, in the wintertime, of course).

INSTRUCTIONS

Boil to 240 degrees (firm ball stage).  Remove from fire.  Add marshmallows and vanilla.  Beat well.  Add pecans.  Let set 10 minutes.  Beat until it seems to be hardening.  Spoon onto waxed paper, or buttered cookie sheet.

INSTRUCTIONS

Except for sugar and chocolate the two recipes are the same. Melt sugar, butter, syrup, cream, salt, and chocolate (if being used) in 4 quart saucepan. Boil 5 min. then lower heat and cook to 246 degrees. Remove from heat. Add vanilla. Pour quickly over nuts, which have been spread in a well-buttered 9” x 9” pan. Let cool. Turn out. Cut in squares. Wrap in wax paper.

INSTRUCTIONS

Melt fat, then add sugar and water. Cook over medium heat, stirring occasionally until the mixture reaches 290 degrees. While this is cooking, spread nuts on a buttered cookie sheet. Pour the cooked mixture over the nuts very quickly. Sprinkle chocolate chips over hot toffee and gently spread the chocolate as it melts . When cool, crack into serving pieces.

INSTRUCTIONS

To prepare grapefruit or orange, cut in half, and discard the pulp. Cut peel in 3/8” strips. Put the prepared strips in saucepan, cover with cold water. Bring to a boil, and let boil 5 minutes. Drain. Repeat 3 times. On 4th time, for each grapefruit or for two oranges, add ¼ c water and ½ c sugar. Boil until the liquid is absorbed. Cool. Roll in sugar. Spread out on cookie sheet to dry.

INSTRUCTIONS

Beat egg white in a bowl until foamy. Pour pecans into this. Dip out with a slotted spoon, shaking off excess egg white. Put pecans into another bowl containing sugar and cinnamon. Stir well for a coating. Spread on a cookie sheet. Bake 20 minutes at 300 degrees. Cool. Can store in tight jar for weeks.

INSTRUCTIONS

Add mixed seasoning to nuts. Heat in 350 degree oven for ten minutes. Serve hot.

INSTRUCTIONS

Mix popped corn and nuts. Combine sugar, butter and syrup. Bring to a boil. Boil 10 – 15 minutes, or until mixture turns a light caramel color. Remove from heat and stir in vanilla. Pour over corn-nut mixture. Mix to coat well. Spread over 2 cookie sheets. Bake at 350 degrees for 10 minutes, stirring every 5 minutes until syrup has been absorbed. Watch carefully that it doesn’t burn. Remove from pan promptly to cool.