HONEY NUT WHITE FUDGE
1 1/2 cups granulated sugar
2/3 cup (5 fl oz can) evaporated milk
2 Tbs butter or margarine
2 cups miniature marshmallows
2 cups (12 oz ppkg) white morsels
1 2/3 cups honey roasted peanuts, divided
2 tsp vanilla flavoring
Line 9" square baking pan with foil.
Combine sugar, evap milk and butter in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
Add marshamallows, white morsels, 1 cup peanuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Coarsely chop remaining peanuts. Sprinkle over fudge; press in. Refrigerate until firm. Lift from pan, remove foil and cut into 48 1" squares.
CRANBERRY NUT BARK
1 cup dried cranberries
3/4 cup toasted diced pecans
2 2/3 cups chopped semisweet or bittersweet chocolate, melted
2 2/3 cups chopped white chocolate, melted
Toss cranberries and pecans together and set them aside.
Melt dark choc and spread into on to an 8 x 12" oval on parchment paper. (I draw the outline of the oval on the underside of the parchment paper so I can see it when I lay down the chocolate but the ink or pencil doesn't touch the candy.)
Allow choc to set, but not harden completely.
Melt the white choc and mix it with about 3/4 cups of cranberries and pecans.
Spread this over the dark choc.
Sprinkle the rest of the nuts and fruit on top, pressing them in gently.
Allow the candy to cool until hardened, then break it into chunks.
BUTTERY ALMOND CRUNCH - NOT HARD LIKE PEANUT BRITTLE
1 Tbs plus 1/2 cup butter, softened, divided
1/2 cup sugar
1 Tbs light corn syrup
1 cup sliced almonds
Line an 8: pan with foil. Butter the foil with 1/2 Tbs butter. Set aside.
Spread the sides of a heavy saucepan with 1/2 Tbs butter. Add 1/2 cup butter, sugar and cornsyrup. Briing to a boil over medium-high heat, stirring constantly.
Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds.
Quickly pour into prepared pan. Chill until firm, invert pan and remove the foil. Break into pieces.