Butterscotch Brownies

Mix:
¼ C. melted butter
1 C. brown sugar
1 egg
¼ t. salt
¾ C. flour
1 t. baking powder
½ t. vanilla
½ C. nut meats, broken in pieces

Spread in greased 8x8” pan.  Bake at 350o for 25 min. Cut in squares while warm.

Peanut Brittle

Spread in a pan: 1 ½ C. shelled and skinned raw peanuts.  Sprinkle with 
¼ t. salt.  Heat 5 min. in 350 o oven.

Put in a saucepan:
1 C. sugar
½ C. corn syrup
½ C. water

Cook, stirring until the syrup begins to boil.  Wash down the sides of the pan with a wet pastry brush.  Cook to 300o (hard crack stage).  

Add the nuts and:
1 ½  T. butter
½ t. lemon extract

Pour into a shallow buttered pan.  As soon as cool enough to handle, stretch with your fingers to make as thin as possible.  Break in irregular pieces.

Pralines

Stir over quick heat until the sugar is dissolved:
4 C. light brown sugar
2/3 C. cream
2 T. butter

Bring these ingredients to the boiling point.  Stir them.  Cook them slowly, stirring constantly, as brown sugar and milk have a tendency to curdle.  After they have boiled 4 min. stir in 2 C. broken nut meats (usually pecans).

Pour the candy onto a greased surface.  Cool it.  Separate the nut meats.

White Pralines

Stir over quick heat until the sugar is dissolved:
3 C. sugar
1 C. cream

Boil and stir these ingredients over low heat for 15 min.  Remove them from the heat.  Stir in carefully:
1 t. vanilla
1 lb. pecan meats

Pour the candy onto a greased surface.  Cool it.  Separate the nut meats.