Panocha
2 1/2 c Brown sugar
1 ds Salt
1 tb Corn Syrup
1 tb Butter
3/4 c Milk
1 ts Vanilla
1/2 c Nutmeats
Combine sugar, syrup, salt, milk and butter. Cook, stirring only until sugar dissolves, to soft ball stage (238 degrees). Cool without stirring, then add vanilla and heat until thick. Add nuts, and spread in greased pan.
Panocha Walnuts
1 c C&H; Brown Sugar
1/2 c C&H; Granulated Sugar
1/2 c Water
1/4 ts Salt
1 ts Vanilla
2 1/2 c Walnut halves
Combine 1 cup C&H; Brown Sugar, 1/2 cup C&H; granulated Sugar, 1/2 cup water, 1/4 teaspoon salt in 3-quart saucepan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Boil slowly to 246 degrees (firm-ball stage). Remove from heat. Add 1 teaspoon vanilla and 2-1/2 cups walnut halves; stir until nuts are coated and sugary. Quickly spread on waxed paper or foil and separate nuts with two forks. Let cool.
Pastel Mints
3 tb Butter
3 tb Milk; or half and half
14 oz Creamy style frosting mix; 1 pk
1 ts Mint extract
Red OR green food colouring
Melt butter with milk on top of double boiler. Add frosting mix. stir until smooth. cook over rapidly boiling water; 5 minutes, stirring occasionally. Add mint and desired food colouring. Drop from teaspoon onto waxed paper, swirling tops of candies. (Keep candy over hot water while dropping wafer. If mixture thickens, add few drops of hot water. ) Cool until firm. MAKES: 5 dozen
Pastel Popcorn Balls
1/4 c Vegetable oil
1/2 c Popcorn, unpopped
1/2 c Light corn syrup
1/2 c Sugar
1/2 ts Salt
Food colouring
Heat 1/4 cup vegetable oil in 4-quart kettle 3 minutes. Add popcorn. Cover loosely. Shake frequently over medium heat until popping stops. Mix corn syrup, sugar and salt. Tint with red or green food coloring. Flavor with green with wintergreen and red with peppermint. Add to corn, and stir over medium heat 3 to 5 minutes or until corn is completely coated. Butter hands and shape mixture in balls about 1 1/2″ diameter. Wrap in saran.
