Peanut Brittle

1 c. sugar
1/4 tsp. salt
1 tsp. baking soda
1/2 c. light Karo 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 constantly 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.


Grandma Mac's Date Nut Coconut Candy

2 c. sugar
1 c. milk
1-1/2 Tbs. butter (or as her recipe stated, butter the size of a Walnut)
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.

Almond Butter Crunch (a microwave recipe)

2 Tbs. butter
1/2 c. raw slivered almonds
1/2 c. butter, cut into chunks
1-1/2 c. granulated sugar
3 Tbs. water
1 Tbs. light corn syrup
2 bars (about 1-1/2 oz. each) milk chocolate, broken into small pieces (or 3
oz. milk chocolate chips)

Line a baking sheet with aluminium foil. Butter the foil lightly and set
aside.

Place 2 Tbs. butter in a shallow bowl. Microwave on high until butter
melts. Stir in almonds. Microwave on high 4-5 minutes or until almonds
lightly brown, stirring after each minute. Drain on paper towels. Sprinkle
the almonds on the prepared baking sheet in a 12X8 inch area. Set aside.

In a 2-quart microwave-safe mixing bowl, combine remaining ingredients
EXCEPT chocolate. Microwave on high for 2-3 minutes or until sugar
dissolves and mixture can be stirred smooth. Place microwave candy
thermometer in the mixture. Microwave on high 5-1/2 to 6-1/2 minutes or
until temperate registers 300F. (If you want to do the cold water test, it
needs to be hard-crack stage - a drop of the mixture should separate into
thin, brittle strands.)

Quickly pour the mixture over the almonds on the baking sheet. Let stand 1
minute to set. Arrange the chocolate on top of the candy. Let stand for
2-3 minutes or until the chocolate melts. Spread the chocolate over the
candy. Chill to set. Break into pieces. Makes 1 lb.

Jill