Carmel-Nut Crunch

• 2 1/2 quarts popped corn 
• 1 cup pecans
• 1/2 cup butter
• 1/2 tsp baking soda
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 1/2 tsp salt

Spread popped corn & nuts in a shallow pan & place in a pre heated 250* oven. combine butter, brown sugar, syrup & salt in a saucepan. Cook over med heat, stirring until sugar dissolves. 

Wash sugar from sides of pan with wet brush. Boil until mixture reaches 248* (firm base on therm.) About 5 mins. Remove from heat and stir in soda. 

Pour mixture over corn & nuts, stirring gently to coat. Return mixture to oven & bake 45 mins, stirring every 15 mins. 

When cooled, pack in airtight tins. Makes slightly more than 2 1/2 quarts crunch. 

CINNAMON-CANDIED SWEET POTATOES

3 tbsp butter or margarine
1/4 cup brown sugar
1/2 tsp cinnamon
1 (1 lb. 7 oz) can Sweet Potatoes in syrup

Melt butter in skillet. Add brown sugar, cinnamon and 1/4 cup syrup drained from sweet potatoes. Simmer a few minutes and add drained sweet potatoes. Cook over medium heat, stirring frequently, to coat potatoes with glaze. Makes 4 servings.

(Time Saving Country Cookbook)

CRANBERRY CANDIED SWEET POTATOES

4 medium-sized potatoes, cooked, peeled and sliced
1/2 cup whole cranberry sauce
3 tbsp. lemon juice
1/3 cup honey
1 tbsp melted butter

Place potatoes in an oiled, shallow baking dish. Combine cranberry sauce and lemon juice, mixing well. Spread cranberry mixture over potatoes.

Combine honey and butter; pour over sweet potatoes. Bake in preheated 350 degrees oven for 25 minutes, beating occasionally. 4 generous servings.

(Rodale)

MARSHMALLOWS (100)

1 envelope Knox sparkling gelatin
1-1/4 cups water
2 cups fine granulated sugar
Few grains salt
1 tsp vanilla

Soak the gelatin in half of the water for five minutes. Put remaining water and sugar in saucepan, bring to boiling and let boil until sirup will spin thread when dropped from tip of spoon. Add soaked gelatin and let stand until partially cooled; then ad salt and flavoring. Beat until mixture becomes white and thick. Pour into granite pans thickly dusted with powdered sugar, having mixture 1 inch in depth. Let stand in cool place until chilled. Turn onto board, cut in cubes and roll in powdered sugar. Nuts, chocolate, fruit juices in place of part of water, or chopped candied fruits may be added. Dates stuffed with this confection are delicious.