Pecan Caramel Clusters

You still have time to make your sweetie candy for Valentine's Day. This is a favorite of mine.

This recipe is from my friend Janice Price, Lexington, Kentucky and was published in Taste of Home Magazine and their annual cookbook. I am so impressed. I've never known a published author before. Janice is a dear person and a fabulous cook.

Pecan Caramel Clusters
approx. 2 pounds
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1 package (14-ounces) caramels
2 tablespoons water
2 tablespoons butter
2 cups coarsely chopped pecans
4 ounces white candy coating, coarsely chopped
4 ounces dark chocolate candy coating, coarsely chopped

In a microwave-safe bowl, combine the caramels, water and butter. Microwave, uncovered, on high for 3 to 3 1/2 minutes, stirring every 30 seconds. Stir in pecans.

Drop by tablespoonfuls onto greased baking sheets. Freeze for 15-20 minutes or until set.

In a microwave safe bowl, combine candy coating, Microwave, uncovered, on high for 1 - 2 minutes, stirring every 15 seconds; stir until smooth. Dip caramel clusters in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Chill until firm. Yield: about 2 pounds or 1-1/2 pounds to give and 1/2 pound to eat while you wait for them to set up.

Bacon Candy

Stop whatever you're doing! If you make a big batch of this you can forget about the peanut brittle and fudge. No one will even miss it. Since it's the holiday season we can eat what we want, right! Holy cow is this good!

Bacon Candy or Candied Bacon, it is all the same, delicious. I guess this was the "food item" of the year in 2009, and everyone has their own recipe. Most of the recipes I have found call for 4 to 8 slices of bacon. Who are they kidding. That will be eaten before the pan hits the counter top. Just the smell of it cooking will bring in the neighbors. This can be served for breakfast, lunch, dinner or snacks, hot, room temperature or cold. Stick some in a zip lock bag for your purse, in case you get stuck in a snow drift.

Bacon Candy
make as much as you want
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1 pound of good bacon (less if you want)
1/4 cup of brown sugar, or maple syrup

Preheat oven to 400 degrees.

Line a sheet pan with foil and place a rack in the pan.

Place bacon strips on rack, not touching, you may have to do two or three cooking. Now you have a choice, either brush the bacon on both side with maple syrup, or sprinkle with brown sugar. I hate decisions, so I brush the bacon with maple syrup and sprinkle a little brown sugar on also. The syrup helps the sugar to stick better, don't overdo either one.

Bake for 10 minute or so and turn bacon, bake for an additional 10 minute or until a nice golden brown. Let cool a little before serving.

If using for a snack, stand the bacon pieces upright in a pretty glass.

COOK'S NOTE: Save that wonderful sweet bacon grease in the bottom of the pan to season your green beans, collards or kale.

White Chocolate Bark

I love white chocolate, actually better than dark chocolate, my second favorite. I have not found one place that says you have to give dark chocolate, or milk chocolate for Valentine Day. Plus I see no reason this would not be perfect for your dessert table for Super Bowl. Very versatile this little item.

White Chocolate Bark
about 16 pieces
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1/2 cup whole shelled salted pistachios
16 ounces good white chocolate, finely chopped, don't use chips
1/4 cup dried cranberries
1/4 cup medium-diced dried apricots

Preheat the oven to 350 degrees.

Using a pencil, draw an 8 x 10-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get into the chocolate and place it on a sheet pan.

Place the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.

Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it for accuracy.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.)

Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature.

Linking to Tuesdays at the Table today.

Evelyn Fuller's Peanut Brittle

There is nothing I love more than a recipe that has been handed down from generation to generation. This one has seen a few. This came to me from my friend Janice, you remember her, the only published author I know.

However this recipe originally came from my first Sunday School teacher's wife, Evelyn Fuller, her husband J.C was my teacher. Didn't he do a fine job! Mr. Fuller was in his middle 20's at that time. I'm 65 now, you do the math. Evelyn is making Peanut Brittle in heaven now, but we are still enjoying it here on earth. Mr Fuller is still at church every Sunday.

Evelyn Fuller's Peanut Brittle
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1 1/2 cups white sugar
3/4 cup corn syrup
1 (#1) can Planters cocktail peanuts, salted
1/4 teaspoon salt
1 teaspoon baking soda
2 tablespoons butter cut in small cubes (she used margarine, I can't do it)

Place sugar and syrup in deep heavy saucepan. Cook on medium heat without stirring until syrup forms a soft ball (240 degrees F.) Add peanuts and continue cooking, stirring occasionally, until mixture begins to brown, about 8-10 minutes. Remove from heat and add 2 tablespoons butter, salt and baking soda. Pour while foaming onto a well buttered tray or cookie sheet.

Let cool and break into pieces.

French Chocolate Bark

Even the name sounds wonderful. To be honest I'm not a big candy fan. Maybe it's because I'm not a great candy maker. The candy thermometer and I have a hard time getting along. I either forget to check it and it overcooks or I don't believe it and take it off to soon. When I find a really good candy recipe that does not involve that little intimidating piece of equipment, I'm on it.

French Chocolate Bark is very easy, delicious, not to sweet, and makes a wonderful presentation for any occasion. . This is the best French Chocolate Bark recipe I've found, and I've tried several. Ina Garten thank you!

French Chocolate Bark
about 24 pieces
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9 1/2 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole roasted, salted cashews
1 cup chopped dried apricots
1/2 cup dried cranberries

Melt the two chocolates in a heatproof bowl set over a pan of simmering water.

Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper. Turn the paper face down on the baking sheet. Who wants lead in their candy.

Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Very gently press down just a little. Set aside for 2 hours until firm. Cut the bark in 1 by 3-inch pieces and serve at room temperature.

June is National Candy Month

A whole month of candy. I knew June was my favorite month for some reason. Most people would think February or December, me I really don't care as long as we have a National Candy Month.

I'll suggest a few of my favorites and you make anything you like.
Bacon Candy
Pecan Caramel Clusters
French Chocolate Bark
Chocolate Bourbon Fudge

With the strawberries in season now why not simply dip strawberries in white or dark chocolate. That works for me.

Tiger Butter

Not only is this delish it is absolutely beautiful. Place these pieces in a pretty glass bowl lined with a napkin and it will be the talk of your dessert table, coffee table, desk at work or the arm of your favorite chair. If you really poke around, it might take you 15 minutes to make this.

Tiger Butter
about 24 pieces
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1 pound vanilla almond bark coating
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate morsels

Line a 15 1/2x10 1/2-inch jellyroll pan with non-stick aluminum foil.

Break the almond bark into 1-inch pieces and place in a 1 1/2-quart microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted. Stir until smooth.

Add the peanut butter and microwave on high for 2 minutes or until melted. Stir again until smooth. Microwave an additional 30 seconds if needed and spread the mixture into the pan.

Melt the chocolate morsels in a 2-cup microwave-safe measuring, cup on high for 1 to 2 minutes. Pour the melted chocolate over the peanut butter mixture and swirl through with a knife.

Cool and break into pieces. Store in an airtight container.

Jamaican Rum Balls

I have no idea why I call these rum balls because you can make them with bourbon, rum, fruit juice, or whatever. I don't even know if they are a candy or a cookie.

These make great gifts when they're packaged like fine candy. Most cake decorating stores stock a variety of frilly bonbon cups and decorative candy boxes for you to use.

This recipe will make about 5 dozen, depending on the size, and will keep at least a month in the refrigerate, so I'm told. This doesn't happen at my house. If using fruit juice use them within a week. Choose a fruit juice that will go well with the chocolate, peach, orange, or pineapple.

Jamaican Rum Balls
about 5 dozen
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DO NOT preheat the oven - these don't require baking

4 cups finely crushed vanilla wafers (a 12-ounce box is about 2 1/2 cups crushed - measure after crushing)
1 cup chopped nuts (measure after chopping - use pecans, English walnuts, black walnuts, macadamia nuts, cashews, whatever you like)
1/2 cup Karo syrup (the clear white kind)
1/2 cup really good rum, bourbon or whatever
2 tablespoons Ghirardelli's sweet cocoa with ground chocolate, or any sweet dry chocolate
1 tablespoon strong coffee (brewed - liquid)

Coating:
Dry cocoa
Powdered (confectioners' sugar)
Chocolate sprinkles

Crush the vanilla wafers in a food processor, or put them in a plastic bag and crush with a rolling pin. Measure them and put them into a mixing bowl.

Chop the nuts finely with a food processor, or with your knife. Measure and add those to the bowl.

Mix in the Karo syrup, rum (or substitute), sweet dry cocoa, and strong coffee. Stir until thoroughly blended.

Rub your hands with powdered sugar. Make small balls, large enough to fit into a paper bonbon cup. Dip the balls in the cocoa, or powdered sugar, or chocolate sprinkles to coat them. Do some of each and arrange on a plate, very pretty. You might want to dip some of these in melted chocolate.

Refrigerate these until you serve them.

Chocolate Bourbon Fudge

There is no season for chocolate fudge. Everyday is a good day when it includes a piece of this fudge.

Chocolate Bourbon Fudge
About 24 pieces
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1 12-ounce package semi-sweet chocolate morsels
1 14-ounce can sweetened condensed milk
1/4 cup good Kentucky bourbon
1/2 cup chopped toasted walnuts (pecans may be used)

Place morsels in a microwave sale bowl. Add condensed milk. Cover loosely and microwave on high for 1 minute and 30. Stopping to stir after each 30 seconds. Mix with spatula. If not completely melted return for another 30 seconds. Remove and stir well. Add bourbon and stir again until all ingredients are mixed and chocolate is melted.

Stir in toasted walnuts and spread into an 8 x8-inch pan. Cover with plastic wrap and refrigerate until firm.

Crack - Saltine Cracker/Cookie/Candy Things

You read it right. In the 70'' this was called Crack. I guess as time went on and things changed, not many moms wanted to say they were making Crack for little Johnny's class at school, so everyone just called it whatever they wanted.

This thing has more names than I can list. Everyone calls it something different.These things have been around forever, I remember my mother making them. Trisha Yearwood used something like this in her recipes in this months Country Living Magazine. All the recipes are the same, you can change your toppings around a little if you want. I don't remember what she called hers because I'm to cheap to buy the magazine. She had lots of good stuff, you might want to pick up a copy. By the time I got home I could only remember three of them. What do they say, "The mind is the first to go".

Crack - Saltine Cracker/Cookie/Candy Things
Yield: 40 things
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I (16-ounce box saltine crackers, you won't need the whole box
1 cup butter
1 cup packed brown sugar (I prefer dark)
1 1/2 cup of chocolate chips
1 cup finely chopped pecans, or 1/2 of a 12-ounce bag of bits of brickle

1. Heat oven to 350 degrees
2. Line a cookie sheet with foil.
3. Arrange the crackers snugly in a single layer, filling the sheet completely, about 40 crackers.
4. In a saucepan, melt the butter over medium low heat.
5. Add the brown sugar and mix well. Let it cook a few minutes.
6. Pour the butter mixture evenly over crackers, spreading as necessary.
7. Bake 8-10 minutes, or until the butter is bubbly.
8. Remove the sheet from the oven and sprinkle chocolate chips over the crackers. If using bits of brickle sprinkle them on now also.
9. When the chips have softened, spread them over the crackers with a knife.
10. Sprinkle with the nuts.
11. Let the cookies cool for 5-10 minutes before cutting between the individual cookies with a spatula.
12. Remove them to a plate, keeping them in a single layer.
13. If you don't remove them while they are still warm, they will stick to the foil.
14. If you can not cut them for some reason, break them up like peanut brittle.
15. Chill completely.

Bailey's Irish Cream Chocolate Truffles

Okay, so they might not be served at your local Irish pub for St. Patty's Day,they are still wonderful. Actually they are great to have sitting around any time you have guests. A candy tin or dish of Bailey's Irish Cream Truffles make a fabulous gift for any occasion.

Bailey's Irish Cream Chocolate Truffles
About 1 pound
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1/4 cup Bailey's Irish Cream
12 ounces semi-sweet chocolate chips
1/4 cup heavy cream
1 tablespoon butter
2 egg yolks

Melt chocolate over very low heat. Stir in Bailey's and cream.

Beat egg yolks, stir a small amount of chocolate mixture into eggs, then slowly add the eggs to the chocolate mixture. Mixture will thicken. Add butter.

Refrigerate overnight, or several hours.
Using two large spoons or a small ice cream scoop, form small balls.

Roll in powdered sugar, then cocoa. The brand of cocoa with chocolate bits works nicely.

Pretzel-Peanut Bark

I am so happy that it's National Peanut Month that I just made a Peanut Butter, Banana Milkshake. You know, 5-6 scoops of vanilla ice cream, a big ripe banana, some milk, half and half is better, and a big glob of peanut butter and turn the blender on. Now I'm all set to type this post.

This is terribly yummy!

Pretzel - Peanut Bark
Makes about 8 cups
Printable Version

18 squares white chocolate (1-ounce each)
Any kind of good white chocolate just so it's 18-ounces
3 cups skinny pretzel sticks, broken into small pieces, not crushed, then measured
2 cups dry roasted salted peanuts

Line a rimmed cookie sheet with parchment or waxed paper.

Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2-quart glass dish. Microwave on high (100%) for 1 minute, stir, and microwave on high for 10 seconds more. If necessary, microwave on high for an additional 10 seconds, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula.

Spoon onto the prepared cookie sheet, spreading the mixture out so that the ingredients are relatively evenly distributed.

Allow the chocolate to cool for several hours or refrigerate for 45 minutes or until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartons lined with waxed paper.