Toffee

1 lb butter
2 c sugar
6 T water
2 c chocolate chips or Hershey chocolate
2 t vanilla
2 c chopped almonds

Line cookie sheet with edges with foil.  Spray lightly with pam.  Add butter, sugar, water and vanilla in saucepan and cook over medium heat.
Stir frequently with wooden spoon until mixture boils and then turns a dark brown caramel color.  This is about 15 minutes.  Stir constantly toward the end.  Do not stir sides, just bottom.
Pour onto cookie sheet and spread evenly to the ends using the back of the spoon.  Sprinkle chocolate pieces over and let stand for 3-5 minutes.  Use the back of the spoon again and spread melted chocolate evenly over top.
Sprinkle with nuts and pat down with the spoon.  Refrigerate for 30 minutes and then break into pieces.

Sugared Nuts

Preheat oven 300 degrees

Stir: 1 1/2 c sugar
3 t cinnamon
1 1/2 t nutmeg
1/4 t (heaping) salt

In another bowl: 3 egg whites and 3 T water

Add 12 c of nuts to egg and water mixture.  MIX until all nuts are wet.  Add sugar mixture.  STIR.

Spread out on a raised cookie sheet. (Can cook 2 cookie sheets at once).  Bake 1 hour.  Stir and loosen with spatula.  Bake an additional 30-45 minutes, rotating cookies sheets if they're cooking unevenly.  Loosen, let cool.

White Chocolate Moose Munch

1- 15 oz bag corn chips
1- 10 oz box Corn Pop cereal
2 quarts popped popcorn
2 bags white chocolate chips

Combine all ingredients, except chocolate chips into two large bowls.  Melt chocolate chips in the microwave on medium heat, stirring frequently.  Pour half of white chocolate over each bowl and stir to coat.  Lay out on cookie sheets to dry.  Serve after chocolate dries.

Fruit Salsa and Cinnamon Chips

Ingredients

2 kiwis, peeled and diced

2 Golden Delicious apples - peeled, cored and diced

8 ounces raspberries

1 pound strawberries

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas

butter flavored cooking spray

2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Peanut Butter Crispix Mix

Ingredients

1 cube butter (1/2 cup)

1 c packed brown sugar

1/4 c dark karo syrup

1/2 c peanut butter

2 t vanilla

1/2 t baking soda

15-17 c mixed cereal - crispix, honeycomb, chex, cheerios, pretzels, nuts, etc

Mix ingredients (except cereal) and heat in pan over medium heat until slightly thickened. Place half of cereal mix in a large bowl and pour half of the peanut syrup over it, pour remaining cereal and syrup into bowl. Cover and shake until all the cereal is well coated.

Spread mixture into 2 baking pans and bake at 225 degrees for 1 hour. Mix every 15 minutes. Let cool and store in tupperware or ziploc baggies.

Grandma's Popcorn Balls

Ingredients

1 1-pound box of brown sugar

1 cup light Karo syrup

1 cube margarine

1 can sweetened condensed milk

1 1/3 cup unpopped popcorn

First, pop the 1 1/3 cups of popcorn and set aside in a large bowl.

Heat brown sugar and Karo syrup until it reaches a boil, stirring frequently.

Add margarine and sweetened condensed milk.

Continue boiling for 5-6 minutes, stirring constantly!

Pour over the popped corn, mix until it's all incorporated.

Work quickly with margarine on your hands forming balls and place on wax paper.

Place in plastic baggies and tie with curling ribbon. Makes up to 65.

Enjoy!