Popcorn Marshmallow Base

Alvorina Ford, Lillie School 6 quarts popped Jolly Time® popcorn1 (1 lb) package marshmallows1/4 cup butter or margarineDesired food coloring Heat marshmallows and butter in top of double boiler or over low heat until melted and smooth. Add desired color and stir until evenly blended. Pour over popcorn and mix until well coated. Form into … Continue reading Popcorn Marshmallow Base

Pecan Roll

Linda Calk, S.H.S. 1 (7 oz) jar marshmallow creme1 tsp vanilla3 Tbsp cocoa (dry)1 box confectioners sugar1 tsp maple flavoring3 cup chopped pecans7 oz bag caramels Mix all ingredients, except pecans and caramels. Roll into logs and chill. Melt caramels in top of double boiler. Pour into large place. As it starts to cool, roll … Continue reading Pecan Roll

Almond Joys

Addie Ringo, D.H.S. 1 cup sugar1 1/2 cup light corn syrup1/2 cup water1 (14 oz) package flaked coconut1/2 tsp almond1/2 tsp vanilla Combine sugar, corn syrup, and water in large saucepan. Cook, stirring constantly, just until sugar is dissolved. Clip candy thermometer to pan. Cook without stirring to 236° (soft ball stage). Remove from heat. … Continue reading Almond Joys

Spiced Pecans

Linda Calk, S.H.S. 1 cup sugar1/3 cup whipping cream1/2 tsp saltDash of cinnamon2 tsp orange juice1 tsp grated orange rind1 1/2 cup pecan pieces Combine first 4 ingredients in a large saucepan; stir well. Place over medium high heat, stirring constantly, and cook to soft ball stage (236°). Stir in juice and rind. Remove from … Continue reading Spiced Pecans

Peanut Brittle

Rose Mary Fowler, B.H.S. 1 1/2 cup sugar1/2 cup syrup (dark)1/2 water2 cups raw peanuts1 tsp soda Combine all ingredients in pan. Cook until peanuts pop and syrup turns dark. Take off fire and add 1 teaspoon soda. Pour on greased platter.