Show THIS WEEK'S With the approaching holiday season our appetites turn to the candies and Christmas David Lundberg of Myton has submitted two of her favorite candy recipes for the LIGHT NUT CARAMELS cups granulated beet sugar 2 cups white corn syrup 1 cup butter 1 cups evaporated milk tall or 1 cups top 2 vanilla extract 1 cup coarsely Combine corn butter and bring to a wash down crystals from sides of pan with pastry brush dipped in hot Boil to add vanilla and pour over nuts which have been scattered over the bottom of a well-oiled ILet stand 24 Turn out on wax paper and cut into squares with sharp Wrap in wax paper or Saran about 3 2 squares dark choo-late may be added if dark caramels are PEANUT BRITTLE 2 cups granulated beet sugar cups white corn syrup water 2 cups salted peanuts tm soda V salt 1 butter Combine corn water and bring to a Wash down crystals from sides of pan with pastry brush dipped in hot Boil without stirring to add butter and reduce heat and stir for 1 minute over low Remove from heat and add salt and baking Mix Return to heat and stir quickly if darker brown is Spread in thin layer well oiled cookie about 22 add only 1 cup peanuts and 3 cups sliced Keep candy light brown in |