Peanut Clusters

Sharon Raasch, Imperial, Neb.

1 lb. Peanuts, Red Skin

1 pkg. Chocolate Chips

1 pkg. Butterscotch Chips

Melt chips in a double boiler or microwave until melted. Then add peanuts and stir until all coated. Make balls and put on a non-stick paper to cool in refrigerator. *Can substitute any kinds of chips. Can also use toffee bits instead of peanuts or marshmallows and toffee bits in combination with the chips.

Christmas Popcorn

Marie Bortner, Hershey, Neb.

1-1/2 to 2 qts. Popcorn

1 c. Butter

1-1/3 c. Sugar

1/2 c. White Syrup

1 t. Vanilla

1 t. Salt

1/2 t. Soda

Cook mixture until it turns a caramel color, about 15 minutes. Pour over popcorn. Mix and cool.

*Can color syrup if desired.

Almond Toffee

Sheri Ann Holthus, McPherson, Kan.

1 lb. Brown Sugar

1 lb. Butter

1 lb. Almonds, finely chopped

2 Milk Chocolate Bars, broken

In a heavy skillet, melt butter. Add sugar. Bring to a boil, stirring constantly. Reduce heat and cook until mixture forms brittle ball when tests in cold water, about 12 minutes. Pour in buttered 12-inch round dish. After 1 minute, add chocolate and after another minute, spread to cover toffee. Immediately pour nuts over top and push into chocolate. Let harden.