This was one my German Grandmother, Lena Ruffner McQuown always had on hand.
But I associate candy with the holidays.

Date Nut Coconut Candy

2 c. sugar
1 c. milk
1-1/2 Tbs. butter
1 cup chopped dates
1 c. chopped walnuts
1 c. shredded coconut
1 tsp. vanilla extract

Combine sugar, milk and butter and cook until it reaches the soft ball stage
(test in cold water - mixture will flatten but can be picked up). Add
chopped dates and cook 5 minutes longer. Add chopped walnuts, coconut and
vanilla. Beat until thick.

Butter a 3 inch strip on 6 feet of waxed paper. Spoon the mixture along the
strip and spread with a knife into a square shape. Be careful, the mixture
is very hot. Let candy set, then cut into 1 inch squares.

I've made this and can attest to it being very hot, take care you don't burn
your fingers.

And then there's Peanut Brittle:

Peanut Brittle

1 c. sugar
1/4 tsp. salt
1 tsp. baking soda
1/2 c. light Karo (corn) syrup
1/4 c. water
1 c. raw spanish peanuts
2 Tbs. softened butter

Grease a cookie sheet with butter. In a heavy saucepan on medium heat,
bring the sugar, syrup and water to a boil. Stir until sugar dissolves.
Stir in raw peanuts. Set a candy thermometer in place. Stirring
frequently, cook until temperature reaches 300F. Remove from heat.
Immediately stir in butter and baking soda. Pour at once onto greased
cookie sheet. Spread with a fork into a long rectanglar shape. Let cool.
Break the brittle apart and snap into pieces. Store tightly covered.

Jill