Great Recipes


3 eggs
1 c. sugar
1 c. light corn syrup
1/3 c. butter, melted
1 tsp. vanilla
1 1/2 c. pecan halves
2 (9 in.) unbaked or frozen pie crusts (not deep dish)

Preheat oven to 375°F.

Beat eggs, sugar, syrup, butter & vanilla until well blended. Stir in pecans.

Pour into pie crusts.

Bake pie on a cookie sheet 50-55 minutes or until a knife into center of pie comes out clean.

Let cool. Serve at room temperature. Each pie serves 8


1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup spanish peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Grease a large cookie sheet. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.


1/2 cup water
1 cup white sugar
1 tablespoon ground cinnamon
2 cups whole almonds

Combine the water, sugar, and cinnamon in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates and leaves a syrup-like coating on the almonds. Pour the almonds onto a baking sheet lined with waxed paper. Separate almonds using forks. Allow to cool about 15 minutes.


2 cups butter, plus 2 tablespoons for greasing pan
3 tablespoons corn syrup
3 tablespoons water
1 cup sugar
1 cup brown sugar, packed
1 cup pecans, chopped (or walnuts, or almonds)
2 teaspoons vanilla
2 cups dark chocolate chips

Line a large jellyroll pan with foil and grease foil with butter.

In a heavy saucepan, combine butter, syrup, water and sugars. Cook over medium heat, stirring constantly, until mixture boils. Boil without stirring to brittle stage, 300 degrees F (about 25 min.). Remove from heat and stir in nuts and vanilla.

Pour hot mixture onto prepared pan. Sprinkle with chocolate chips and let stand for 2 to 3 minutes to melt. Smooth chocolate over toffee.

Let the mixture cool and break it into pieces before serving.

The corn syrup stabilizes the sugar and prevents graininess. The addition of water helps the butter melt and produce a smooth, melt in your mouth toffee instead of the undesirable 'stick-to-your-teeth' feel.

Make just half the recipe: 2 sticks butter, 1.25 cups white sugar, 3 tablespoons each of water & corn syrup. Add 1 tsp. vanilla after mixture is done and off the heat.


1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.

Line a jelly roll pan with foil.

In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.

Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.


2 cups semisweet chocolate chips
2 tablespoons instant coffee powder
2 teaspoons boiling water
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.

In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.

In small bowl, combine flour, baking soda, and salt. Set aside.

In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.

Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.