Christmas Recipes
By: Justine Pickar
Christmas Turtle Candies
(Don’t give these to kids with nut allergies)
Ingredients
Directions
4 ounces pecan halves
24 individually wrapped caramels, unwrapped
1 teaspoon shortening
1 cup semisweet chocolate chips
1. Preheat oven to 300 F
2. Cover cookie sheet with tinfoil, lightly
spray with cooking spray.
3. Place 3 pecan halves in “Y” shape on foil
Place 1 caramel candy in center of each “Y”
Bake until caramel melts (9-10 minutes)
4. Heat shortening and chocolate chips over
low until melted, spread over candies, and refrigerate
Microwave Oven Peanut Brittle
(Don’t give these to kids with nut allergies)
Ingredients
1 ½ cups dry roasted peanuts
1 cup white sugar
½ cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Directions
1. Grease baking sheet, set aside. In glass bowl:
mix peanuts, sugar, corn syrup, & salt. Cook in
microwave for 6-7 mins on High; Mixture should
bubble and peanuts should brown. Stir in butter
& vanilla, cook 2-3 mins longer.
2. Quickly stir in baking soda until foamy. Pour
immediately onto baking sheet. Let cool 15 mins.
Break into pieces and store in airtight container.
White Chocolate Covered Pretzels
Ingredients
6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
¼ cup red and green candy sprinkles (optional)
Directions
Melt white chocolate in the top of a double boiler, stirring
constantly.
2. Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay
on wax paper.
Continue the process until all the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight
container.
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