#3671 - Granola Pieces

(by Shirley Ross - friend)

2 cups Quaker old fashioned oats
1/3 cup sliced almonds
1/3 cup chopped peanuts
1/3 cup chopped pecans
1 cup Baker's angelflake coconut
1/2 cup toasted wheat germ
3 TBSP butter
2/3 cup honey
1/4 cup Domino's dark brown sugar (packed)
1 1/2 tsp. vanilla
1/4 tsp. salt
1/2 cup chopped dates
1/2 cup chopped dried apricots
1/2 cup chopped dried cranberries

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and spray it with Pam. In a bowl add oats, sliced almonds, chopped peanuts, chopped pecans and coconut--stir to mix. Grease a separate cookie sheet with Pam and spread the oat mixture evenly on the sheet. Bake at 350 degrees for 10-12 minutes, stirring occasionally, until lightly browned. Pour the oat mixture into a bowl and add the toasted wheat germ--stir to mix. Reduce oven temperature to 300 degrees. In a saucepan add honey, butter, dark brown sugar, vanilla and salt--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute. Remove from heat--pour the hot mixture over the oat mixture. Add the chopped dates, chopped dried apricots and chopped dried cranberries--stir well. Spread the mixture evenly over the parchment paper covered cookie sheet. Bake at 300 degrees for 25 minutes or until light golden brown. Remove from oven--use a spatula to flatten the whole top slightly. Cool completely, then break the mixture into pieces.

#3396 - Sugared Peanuts

(by Shirley McNevich)

2 cups white sugar
1 cup water
4 cups shelled peanuts (do NOT remove the skins)

In a pot over medium heat add water and white sugar--cook/stir until sugar is dissolved. Add all of the shelled peanuts--cook/stir until there is no more liquid left. Spread the peanuts on an ungreased cookie sheet and use a spoon to separate them as much as you can. Bake at 300 degrees for 5 minutes, then stir the peanuts. Bake another 5 minutes, then stir the peanuts again. Bake another 2-5 minutes, then remove from oven. Cool completely.

#646 - Caramel Popcorn

(by Shirley McNevich)

1/2 cup Domino's dark brown sugar (packed)
2 TBSP butter
1/4 cup Kayro corn syrup
4 cups popped popcorn
1/4 cup peanuts

Preheat oven to 250 degrees. In a saucepan melt the sugar, butter, and corn syrup--stir. Add the popcorn and peanuts and stir until evenly coated. Dump the coated popcorn onto a cookie sheet and spread out evenly. Bake at 250 degrees for 5 minutes.