Blog Entries: 14	Posts: 264
Gold: 218.01	Join Date: Jan 2011

[COLOR="Red"]Almond Roca-
1 cup butter
1 cup sugar or granulated splenda
3 tablespoons water
1 teaspoon light corn syrup
1 cup finely chopped toasted almonds
1 cup milk chocolate chips

Melt butter in a saucepan.
Add sugar, water, and corn syrup.
Cook mixture over medium heat, stirring.
When the sugar dissolves and the mixture begins to boil raise heat and bring mixture to 290 degrees on a cooking thermometer. It will be light brown in color and syrup will separate into threads that are not brittle when dribbled into cold water.
Quickly stir in 1/2 cup chopped almonds.
Immediately pour mixture onto an ungreased baking sheet.
Wait 2-3 minutes for candy surface to firm then sprinkle on the chocolate chips.
In a few minutes, when chips have softened, spread chocolate evenly over surface. Sprinkle remaining almonds over melted chocolate.
When chocolate hardens crack candy into pieces and store in a covered container.[/COLOR]

Cracker Jack-

Posted 01-28-2011 at 11:09 AM by LucianLuna

[COLOR="DarkOrange"]4 quarts popped popcorn or 1 1/2 bags microwave popcorn
1 cup spanish peanuts
4 tablespoons butter
1 cup brown sugar or brown sugar splenda
1/2 cup light corn syrup
2 tablespoons molasses
1/4 teaspoon salt

Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.
Combine remaining ingredients in a saucepan.
Bring mixture to boil over medium heat while stirring.
Use a cooking thermometer to measure temperature while bringing mixture to 260-275 degrees. this will take 20-25 minutes.
Remove popcorn and peanuts from oven and, working quickly, pour caramel mixture in a fine stream over them. Then place them back in oven for 10 minutes.
Mix well every five minutes so that all popcorn is coated.
Cool and store in a covered container[/COLOR]