Make it and Take it gifts for Christmas


Haystacks
2 cups white sugar
1/3 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup butter, softened
3 1/2 cups quick cooking oats
1 cup flaked coconut
1/2 cup chopped peanuts
1 pinch salt

In a saucepan bring sugar, cocoa, milk and butter to a boil.  Remove from heat.  Stir in oats, coconut, nuts and salt.  Drop quickly from teaspoon on wax paper. Let cool.

Praline Grahams
2 sticks of butter
1 cup of brown sugar
1 cup pecans
graham crackers

Preheat oven to 350.  Line baking sheet with graham crackers to cover the whole sheet (make sure you use a baking sheet with sides!). Melt butter in pot over medium high heat.  Before butter melts completely add 1 cup brown sugar.  Stir together over medium heat until mixed smoothly together.  After mixed together well add 1 cup pecans and stir for 1 minute.  Pour mixture over the graham crackers.  Try to spread evenly.  Bake for 10-12 minutes.  Cut into squares while still hot.  Place onto cooling rack and allow the cookies to cool before serving.  Enjoy!

Sugared Pecans
1/2 cup butter, melted
3 large egg whites
1 cup sugar
1 teaspoon ground cinnamon
pinch of salt
5 cups pecan halves

Preheat the oven to 350.  Line a large baking sheet with sides (like a jelly roll pan) with aluminum foil. Pour the melted butter onto the lined sheet. In a large bowl, combine the egg whites, sugar, cinnamon, and salt together. Mix in the pecan halves and toss until they are fully coated. Spread the pecans onto the butter coated baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.

This recipe is from RealMomKitchen.

Mama’s Divinity
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point.  Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form.  Once the sugar mixture reaches 250, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.  Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes.  Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other.  This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.  If the candy becomes too stiff, add a few drops of hot water.  You will need to work fast when making this type of candy.  After you spoon the cooked sugar and nuts onto the waxed paper, you’re done.  Cool the candies on racks completely.  You can store them in an airtight container for up to 2 weeks.

This recipe is from Paula Deen.


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