Divinity

2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 large egg whites
1 tsp. vanilla
2/3 c. coarsely chopped nuts

1. Cook sugar, corn syrup and water in 2-qt saucepan over low heat, stirring occasionally, until sugar is dissolved. Cook, without stirring, to 260* on candy thermometer.

2. Beat egg whites in med. bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on med. speed. (Use a stand mixer -- this will burn out your hand mixer and takes a while.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. Fold in nuts.

3. Drop mixture from buttered spoon onto waxed paper. Let stand uncovered at room temp at least 12 hours, turning candies over once, until they feel firm. Store in airtight container.

Makes 4 dozen candies

Peanut Brittle

My dad is a huge peanut brittle fan, and this is his favorite.
(Or maybe he just says so to humor me.:)

1 1/2 tsp. baking soda
1 tsp. water
1 tsp. vanilla
1 1/2 c. sugar
1 c. water
1 c. light corn syrup
3 Tbsp. stick margarine or butter
1 lb. shelled unroasted peanuts

1. Heat oven to 200*. Grease 2 cookie sheets and keep warm in oven. (They need to be warm so the candy doesn't set before you can spread it.) Grease long metal spatula with margarine; set aside.

2. Mix baking soda, 1 tsp. water and the vanilla; set aside. Mix sugar, 1 c. water and the corn syrup in 3-qt saucepan. Cook over medium heat, stirring occasionally, to 240* on candy thermometer.

3. Stir in margarine and peanuts. Cook, stirring constantly, to 300*. (watch it carefully so it doesn't burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. (sounds stressful, huh??:)

4. Pour 1/2 of the candy mixture on each cookie sheet and quickly spread with buttered spatula about 1/4 inch thick. Cool completely, at least an hour. Break into pieces. Store in covered container.

Makes 6 doz. candies

Caramels

1/2 c. finely chipped pecans
2 c. sugar
1/2 c. stick margarine or butter
2 c. whipping (heavy) cream
3/4 c. light corn syrup

Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with margarine. Spread pecans in pan. Heat remaining ingredients to boiling in 3-qt heavy saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245* on candy thermometer. Immediately spread over pecans; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper.

Makes 64 candies.