• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup chocolate chips

Butter a 9 inch square pan.  Spread pecans in pan.  Heat brown sugar and butter to boiling over medium heat, stirring constantly. Boil 7 minutes.  Immediately spread over pecans.  Sprinkle with chocolate chips and cover pan with cookie sheet.  Let stand a minute or so until chips soften.  Spread softened chocolate over candy.  While hot cut into 1 1/2 inch squares.  Refrigerate until firm.  Makes about 3 dozen candies.

• 1 (7 & 1/2 oz) jar marshmallow creme
• 1 lb. powdered sugar (sifted)
• 1 tsp vanilla extract
• 1 lb caramels
• As many chopped nuts as needed

Mix marshmallow creme, powdered sugar and vanilla.  Knead in the sugar.  Divide into 8 parts.  Shape into rolls, 1 inch in diameter.  Wrap in wax paper and refrigerate or freeze until candy is very firm.  Melt the caramels over hot water, remove from heat but keep the caramel over the hot water.  Roll each cold candy roll in caramel, then press in nuts with hands.  Wrap in waxed paper and store in a cool dry place.

•  2 (12 oz) packages of butterscotch chips
• 1 cup dry roasted peanuts
• 1 (3 oz ) can of Chow Mein noodles
• 1 cup of angel flake coconut

Melt chips in large glass bowl in microwave until melted.  Stir in peanuts, noodles and coconut.  Drop by teaspoonfuls onto wax paper until set. 

• 3 cups sugar
• 1 cup evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 3/4 stick margarine
• 1 (12 ounce) can angel flake coconut
• 1 cup chopped nuts

Mix sugar, milk and margarine together and cook until mixture comes to a boil, stirring frequently.  Boil for 5 minutes over medium heat stirring constantly.  Remove from heat and stir in coconut and marshmallow creme, then add nuts.  Stir until mixture starts to thicken.  Pour into buttered pan.  Cool before cutting.  Makes about 2 pounds.

• 1 cup chopped pecans
• 3/4 cup brown sugar
• 1/2 cup (1 stick) margarine or butter
• 1/2 cup semi-sweet chocolate chips

Butter square 9X9 pan.  Spread pecans in pan.  Heat brown sugar and margarine to boiling over medium heat, stirring constantly.  Boil 7 minutes stirring constantly.  Immediately spread evenly over pecans.  Sprinkle with chocolate chips.  Cover pan with cookie sheet.  Let stand about 1 minute or until chips soften.  Spread softened chips over candy.  While hot, cut into 1 & 1/2 inch squares.  Refrigerate until firm.  About 3 dozen candies. 

• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts (black walnuts are really good)

Line a square 8X8X2  pan with foil, leaving 1 inch of foil overhanging on opposite sides.  Butter foil that lines bottom of pan.

Heat milk, corn syrup and salt to boiling in heavy 1 and 1/2 quart saucepan over medium heat stirring constantly.  Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer or until a small amount dropped in cold water forms a firm ball.  Stir in margarine, vanilla and walnuts until margarine is melted.  Immediately spread in pan; cool  Remove from pan, using foil to lift.  Cut into 1X1/2 inch pieces.  Wrap pieces individually in plastic wrap or waxed paper if desired.  About 10 dozen candies.

• 1 & 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 cups raw peanuts
• 1 & 1/2 teaspoons soda
• 1/4 teaspoon salt

Combine sugar, syrup and water; bring to a boil.  Stir in peanuts gradually so as not to lose the boil.  Keep at a rolling boil until peanuts pop and turn brown.  Remove from heat and add soda stirring well.  Add salt.  Pour on a well greased cookie sheet.  When cool break into pieces.  About 20 - 25 pieces. 

**My dad loved peanut brittle.  I would always make it for him at Christmastime.

• 3 cups of chocolate chips
• 2 cups of miniature marshmallows or 16 large marshmallows cut in half
• 1 (14 ounce) can of  sweetened condensed milk
• 1 teaspoon vanilla
• 1 cup chopped walnuts

Butter square 9X9 pan.  Place chocolate chips, marshmallows and condensed milk in large microwaveable bowl.  Microwave uncovered 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.  Stir in vanilla and nuts.  Immediately pour into prepared pan.  Refrigerate about 2 hours until firm.

• 1 (12 oz) package of dried apricots
• 1 cup golden raisins
• 1 can angel flake coconut
• 1 can sweetened condensed milk
• 1 can finely chopped coconut

Chop apricots and raisins into small pieces.  (may use food chopper)  Add flaked coconut and sweetened condensed milk.  Mix well.  Butter hands and shape mixture into sticks about 1 & 1/2 X 1/2 inch.  Roll in chopped coconut.  Let stand about 20 minutes before putting in container.  Store in refrigerator.  These freeze well.

• 3 cups sugar 
• 1 cup milk 
• 1 stick butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla 
• 3 tablespoons peanut butter

Put sugar, milk, butter and salt into a  saucepan.  Cook over medium heat until a soft ball forms when dropped in cold water. Remove from heat.  Add vanilla; add peanut butter.  Use your mixer on medium speed until mixture starts to harden.  Pour into buttered pan; cool. 

I like this recipe because  the ingredients are what you have on hand.                                                                                                                                                                                       

• 2 lbs white bark  (I never have white bark so I use Nestle's white chocolate chips)
• 1 cup crunchy peanut butter
• 2 cups dry roasted peanuts
• 3 cups crisp rice cereal
• 2 cups miniature marshmallows (the colored ones make this candy look festive)

Melt bark and peanut butter together in microwave in a large bowl.  Stir every minute until melted. Add nuts and cereal to the melted mixture.  Stir in marshmallows.  Drop by teaspoonsful on wax paper and let cool.  Freezes well so you can make this way ahead.