- 1 cup sugar
- 1 cup butter
- 2 tablespoons water
- 1 tablespoon light corn syrup
- 3/4 cups chopped toasted almonds
- 1/2 cup semisweet chocolate chips
- Butter square 9″ pan. Heat sugar, butter, water and corn syrup to boiling in heavy 2-quart saucepan over medium heat, stirring constantly. Cook, stirring constantly, to 290 degrees, 12 to 15 minutes. Mixture will be light brown and thickened. Remove from heat.
- Spread almonds in bottom of 9″ pan. Spread hot mixture evenly on top. Sprinkle chocolate chips evenly over hot candy. Cover until chocolate is softened, 1 to 2 minutes; carefully spread over candy. Let stand at room temperature until chocolate is firm, about 3 hours. Can speed up process in freezer.
- Loosen candy from sides of pan. Remove from pan. Break candy into pieces with knife. Cover and refrigerate any remaining candy.
Source: Betty Crocker’s Cookbook
Note- I made this and think the toffee was a bit too thick, I am going to try a little bigger pan next time. I also only cooked it to 250 degrees, it was thick, but still light in color. After cooling it was chewy. I might try using 1/2 milk chocolate and 1/2 semi-sweet chips next time, doubling it to a cup total chocolate.
- 1/4 cup oil
- 1/3 cup sugar
- 1/2 cup Mushroom popcorn
- Turn on electric popcorn popper.
- Drizzle oil onto popper, then sprinkle sugar, followed by the popcorn.
- Put on lid and pop until almost all of the kernels are popped.
- Unplug popper and turn upside down. Remove base.
- Add salt to taste, stir. (I add 10 grinds from my salt grinder)
Source: Patty Hartley
Note: I order Mushroom Popcorn from Amazon.
I bought the popcorn maker also from Amazon.
- 1/2 tablespoon ground flax mixed with 2 tablespoons water
- 1/4 cup vegan butter
- 1/4 cup natural cane sugar
- 2 tablespoons blackstrap molasses
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 1/4 teaspoon ground cloves
- 1 & 1/4 cups light spelt flour
- 2-3 tablespoons sugar, for rolling (optional)
- Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
- Mix flax and water in a mug and set aside for a few minutes. Stir to combine.
- In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
- In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) until just combined. Be sure not to overmix.
- Shape dough into balls and roll in a bowl of sugar (optional). Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand.
- Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie (I did 12). Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes. Enjoy!
Notes: 1) You can probably swap the light spelt flour for all-purpose flour if desired. 2) This recipe can be doubled if you desire 24 cookies instead of 12. 3) I used a combo of cane sugar and turbinado sugar for rolling (the turbinado makes it really crunchy), but you can use all cane sugar if you prefer.
Note- I substituted with almond butter and almond flour because that was what I had on hand and it tasted great
Source: Oh She Glows
- 4 cups boysenberries (I sometimes use frozen blackberries, rinsed.)
- 2 cups sugar
- 3/4 cup flour
- 1 teaspoon cinnamon
- Dash of Nutmeg
- 1 tablespoon of butter
- Combine berries, sugar, flour, cinnamon, and nutmeg. If berries are frozen, let sit in bowl for a bit to thaw.
- Place in unbaked 9-inch pie crust.
- Dot with butter and place crust on top.
- Cut slits in top and sprinkle with sugar.
- Bake 350 degrees for 45-55 minutes.
Source: Lori Davis
Note: For the crust I use the recipe for the Pate brisee pie crust