Apr 172015
 

I don’t care for chewy pralines and these turned out perfect. Now I just need to find a recipe for divinity that isn’t chewy. If anyone has one, please please please send it my way. I remember loving divinity as a kid, but it wasn’t chewy. The chewy divinity just isn’t the same.

My mother’s recipe calls for half and half instead of milk. Sounds even creamier so I’m planning on trying it with half and half next time.

I can’t wait to make these again!

Pralines
Yields 18
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Ingredients
  1. 2 cups packed brown sugar
  2. 1 cup sugar
  3. 1 1/4 cups milk
  4. 1/4 cup light corn syrup
  5. 1/8 teaspoon salt
  6. 1 teaspoon vanilla
  7. 2 cups pecan halves
Instructions
  1. Heat brown sugar, sugar, milk, corn syrup and salt to boiling, stirring constantly.
  2. Reduce heat to medium and cook, without stirring, to 236 degrees. Test with candy thermometer. Should form soft ball when dropped into very cold water that flattens when removed from the water.
  3. Cool without stirring about 1 hour or until pan is cool to the touch.
  4. Add vanilla and pecans. Beat until mixture is slightly thickened, about 1 minute.
  5. Drop mixture by spoonfuls onto waxed or parchment paper. Try to divide pecans equally.
  6. Let stand uncovered 12 to 18 hours or until pralines are firm.
Kryson's Kreations http://krysonskreations.com/

Jan 042015
 

This is the one recipe I make every single Christmas. Homemade caramel popcorn tastes so much better than what you buy in the store and it makes a great gift.

Toss in some drinks, healthier snacks (or more unhealthy snacks) if you like, and a movie to give the gift of family movie night.  One year, I made baskets with homemade movie night goodies for each family for Christmas. The hardest part was trying to figure out what movies they didn’t already have.

Caramel Popcorn
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Ingredients
  1. 8 cups popped popcorn
  2. 3/4 cup packed brown sugar
  3. 6 Tablespoons butter
  4. 3 Tablespoons light corn syrup
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon baking soda
  7. 1/4 teaspoon vanilla
  8. 1 cup peanuts or pecans (optional)
Instructions
  1. Heat oven to 300 degrees.
  2. Use air popper to make popcorn per the directions on the popper or make on the stove in oil. Do NOT use microwave popcorn or seasoned bagged popcorn.
  3. Dump popcorn (and nuts) in a 9×13 inch pan. Remove any unpopped kernels.
  4. Measure brown sugar, butter or margarine (I think butter tastes better), corn syrup, and salt into saucepan.
  5. Over medium heat, cook brown sugar mixture until butter melts and everything is well mixed. Continue cooking until mixture starts to boil.
  6. Stop stirring when mixture starts to boil and cook for 5 minutes.
  7. Remove pan from burner. Stir in baking soda and vanilla. Pour over popcorn and gently stir the popcorn until coated.
  8. Put pan in oven and bake for 15 minutes. Remove pan and stir. Put pan back in oven and bake 7 minutes.
  9. Remove caramel corn to a piece of parchment paper to cool.
Notes
  1. I suggest using butter only. The taste difference is worth it.
  2. Tip: I usually wait until the caramel popcorn is cool enough to touch, then start gently breaking the kernels apart. If you cool it in a bowl, the kernels stick together in large clumps and you’ll have more to break apart.
Kryson's Kreations http://krysonskreations.com/
Dec 202011
 
2 cups sifted Flour  1/2 cup Milk
1/4 cup Sugar  1/2 cup light or dark corn syrup
1 Tablespoon Baking Powder  2 Tablespoons Vegetable Oil
 1/2 teaspoon salt  1/2 cup chopped Pecans or favorite nuts
 1 egg beaten  1/2 cup chopped Dates
  1. Heat oven to 350 degrees.
  2. Grease a 9 1/2 by 5 1/2 by 3-inch bread loaf pan.
  3. Sift together flour, sugar, baking powder and salt into a mixing bowl.
  4. In a medium bowl combine egg, milk, oil, and syrup and pour into flour mixture. Mix just enough to blend. Do not over mix.
  5. Pour batter into loaf pan. Bake 50 to 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. Cool for 10 minutes then turn out on a rack to cool.

Consider serving with Cream Cheese Frosting.

Sep 202011
 
3/4 cup quick-cooking oats 1 1/2 cups sliced almonds
3/4 cup all-purpose flour 10 Tablespoons unsalted butter, melted
3/4 cup sugar 1/4 cup half-and-half or whole milk
1 teaspoon ground cinnamon 1/4 cup light corn syrup
3/4 teaspoon chili powder 1 teaspoon pure vanilla extract
1/2 teaspoon baking soda 4 ounces fine-quality bittersweet chocolate, chopped
1/2 teaspoon salt
  1. Heat oven to 350.
  2. Line cookie sheet with baking mat or heavy-duty aluminum foil buttered generously.
  3. In large bowl, whisk oats, flour, sugar, cinnamon, chili powder, baking soda and salt.  Stir in almonds.
  4. Add butter, half-and-half or milk, corn syrup and vanilla.  Stir to combine.
  5. Scoop heaping teaspoons of batter onto cookie sheets at least 3 inches apart.  Bake one sheet at a time until the cookies are flat and browned around the edges.  About 7 to 9 minutes.  Cool cookies on the sheet several minutes until firm enough to transfer to cooling rack.
  6. When all cookies are baked, melt the chocolate in a metal bowl set over a pan of simmering water.  Using a very small tipped pastry bag or the tines of a fork, drizzle he chocolate in a zigzag pattern over the tops of the cookies.

Makes about 4 dozen

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