ELSPETH’S TOFFEE

R.E. Campbell of Staunton

INGREDIENTS:

	¾ cup chopped pecans
	1 cup butter
	1 cup dark brown sugar
	½ cup chocolate chips

DIRECTIONS: Sprinkle the pecans in a well-buttered 9" x 13" dish. Melt the butter in a deep, heavy saucepan. Add the brown sugar and bring to a boil over medium heat, stirring constantly. Maintain the boil and stir for six minutes, then pour over the pecans. Sprinkle the chocolate chips on top, allow them to melt and then spread to make a chocolate layer. Cool in refrigerator or freezer until firm. 

PAW’S SUPER FUDGE

Carol Boyer of Fort Valley

INGREDIENTS:

	3 bags chocolate drops (such as “Old Fashioned Cream Drops” in 7.5-oz. bags)
	¾ stick margarine
	3 cups chopped pecans
	3 cups coconut

DIRECTIONS: Melt chocolate drops and margarine in microwave. Stir in pecans and coconut and reheat slightly before pouring into buttered 11" x 13" pan. Cool and cut.

PEANUT BRITTLE

Mary Barrack of Tappahannock

INGREDIENTS:

	3 cups sugar
	1 cup water
	1 cup white corn syrup
	3 cups raw peanuts
	2 T butter
	¼ t salt
	1 t vanilla
	1 T baking soda

DIRECTIONS: Combine sugar, water and corn syrup in a heavy four-quart saucepan. Cook to 250 degrees with a candy thermometer. Add peanuts and cook to 300 degrees. Remove from heat and add butter, salt and vanilla. Mix until butter melts. Add soda and stir until foamy and creamy in color. Pour quickly into two 11" x 14" pans lined with foil and greased with butter. When cool, break into pieces.

CHOCOLATE PRETZEL RINGS

Lisa Mills of Locust Grove

INGREDIENTS:

	48 pretzel rings
	8-oz. package of Hershey Kisses
	¼ cup M&Ms candy

DIRECTIONS: Place pretzels on a greased baking sheet and put a chocolate kiss in the center of each ring. Bake at 275 degrees for 2-3 minutes until chocolate is softened. Remove from oven. Place an M&M on each, pressing down slightly so chocolate fills each ring. Refrigerate 5-10 minutes or until chocolate is firm; store at room temperature.

CARAMEL CRUNCH

Yvonne Burnette of Sutherland

INGREDIENTS:

	Two 3-oz. bags of microwave natural popcorn or 20 cups of popped corn
	12-oz. jar salted dry roasted peanuts
	1 cup butter
	1 cup granulated sugar
	1 cup packed light brown sugar
	½ cup light corn syrup
	½ t baking soda

DIRECTIONS: Preheat oven to 250 degrees. Lightly grease two 15½" x 10½" pans. Put popped corn in a very large bowl. Discard any unpopped kernels. Add peanuts; toss to combine. In a 3-quart saucepan, heat butter, sugars and corn syrup on medium until butter melts and sugars dissolve, about five minutes, stirring frequently. Increase heat to medium-high and heat to boiling, about three minutes. Boil three minutes longer. Remove saucepan from heat. Stir in baking soda (mixture will bubble vigorously) and pour over popcorn mixture in bowl. Stir immediately and continue stirring until all popcorn is evenly coated. Divide mixture between the two pans, spreading evenly. Place on two oven racks and bake for 45 minutes, rotating pans between upper and lower racks halfway through and stirring occasionally. Cool completely in pans about one hour. Break apart any large clusters of popcorn when cool. Store in a tightly sealed container at room temperature for up to two weeks.

CANDIED PECANS

Patricia Harbin of Louisa

INGREDIENTS:

	2 lbs. pecan halves
	2 egg whites
	Pinch of salt
	1 cup sugar
	½ cup melted butter

DIRECTIONS: Spray two 9" x 13" pans with cooking spray. Put half the pecans in

each pan. Toast in a 325-degree oven for five minutes. Beat the egg whites with salt until stiff peaks form. Fold in the sugar and then the pecans. Pour half the melted butter in each pan. Put half the nut mixture into each pan. Fold the nut mixture with the melted butter, using a wooden spoon or spatula. Bake uncovered for 10 minutes. Stir and repeat two more times. Remove pans from the oven and spread the pecans on wax paper. Let them cool slightly and then separate them. Cool completely before storing.