Almond Butter Toffee
Date Pecan Candy
1 cup roasted almonds, slivered (divided) 1 cup butter 1 cup sugar 1/3 cup brown sugar 2 tablespoons water ½ teaspoon baking soda 4 ounces semi-sweet chocolate, grated
3 cups sugar 1 ½ tablespoons vanilla ½ package chopped dates 1 cup chopped pecans 1 cup whole milk 2 heaping tablespoons butter
Sprinkle 3/4 cup of almonds in a buttered 9-inch x 13-inch pan. Melt butter on the stovetop in a medium saucepan; add sugars and water. Bring to a boil, stirring constantly. Continue cooking on medium high heat and occasionally stirring to 295 degrees or when a little dropped in cold water becomes brittle immediately. (It will smell almost burnt, and the color will be a dark tan.) Remove from heat. Stir in baking soda. Pour carefully over almonds in pan. Let cool 5 minutes. Sprinkle chocolate on top. When chocolate has melted, spread it out evenly with spatula. Sprinkle rest of almonds on top of chocolate. Cool. Break into pieces. Sheila Copenhaver, Southern Pine EC
Mix sugar with milk in a medium size pan. Bring to a boil. Add chopped dates. Stir constantly and boil until a soft ball is formed when dropped into cold water. (This part is very important.) Remove from heat. Add the butter and vanilla. Cool. Beat with mixer until it begins to thicken. Add nuts. When stiff, turn onto a wet cloth and roll. Refrigerate. Slice when hard. Debbie Deavours, Baldwin EMC
White Chocolate Candy 2 pounds white chocolate bark 1 cup chunky peanut butter 3 cups miniature marshmallows 2 cups Rice Krispies 1 cup dry roasted peanuts
Calling all cooks! Alabama Living is sponsoring a cooking contest at the Alabama National Fair! The Creative Living Center is hosting our crockpot cookoff Nov. 4. Prizes are $500 for first place, $250 for second place and $100 for third place. Enter your original recipe that includes at least one Alabama-made ingredient and, of course, a crock pot! For rules, and to register, visit alnationalfair.org.
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48 OCTOBER 2015
Melt over low heat, stirring constantly, or in a large bowl microwave the white chocolate bark until melted. Add chunky peanut butter, marshmallows, Rice Krispies and peanuts. Mix well. Drop by teaspoonful onto waxed paper. Let cool. Store in plastic container or can be frozen. Makes approximately 10 dozen.
Sara Jean Brooklere, Cullman EC
Skillet Candy Cookies 1 stick butter 1 cup sugar 10 large marshmallows 1 cup graham cracker crumbs ½ cup evaporated milk 1 cup chopped pecans Combine butter, milk and sugar in a skillet. Bring to a boil and cook for 6 minutes. Add marshmallows and stir until melted. Add pecans and cracker crumbs. Stir well. Drop by teaspoon onto waxed paper and allow to cool. Loretta Robinson, Sand Mountain EC
Send us your favorite recipes! Beginning this month, our new Food Editor, Jennifer Kornegay, and page designer Brooke Echols will be working together to bring you the best recipes from our readers, from breakfast to dessert and snacks in between. Surveys have shown that our recipe pages are the most popular in the magazine, and we want to continue to be worthy of our readers’ time and culinary talents. Jennifer should be a familiar face to you, as she’s been roaming the state for us for the past four years in search of the best restaurants that are “Worth the Drive.” A writer and former magazine editor, she brings a fresh voice and a love for all things food to our recipe pages. Brooke has been advertising coordinator for us for the past four years, and has recently added page design to her list of skills, which also includes trying new recipes and cooking gadgets. We think they’ll make a great team. So let us we hear from you! If you’ve got a story or photo to share about your favorite recipe, please send it to us at recipes@ alabamaliving.coop, or submit it online at alabamaliving.coop. Stay in touch! Follow us on our social media sites:
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