Nut Brittle

1 cup sugar
1/2 cup corn syrup
1 tbs water
1 cup nutmeats
1 tbs butter
1 tsp baking soda

Cook sugar and water in a deep saucepan until it spins a thread. Add butter and nuts, and cook until caramel colored (light brown). Remove from heat, and stir in baking soda. Pour onto buttered cookie sheet and allow to cool. Shatter with knife handle.

Mixture is hot, and will burn. Don't use something like PAM to grease the cookie sheets; it will spoil the flavor of the brittle. Peanuts and pecans are very good, as are filberts.

Lazy Fudge - Microwave

3 3/4 c. powdered sugar
1/2 c. cocoa
1/4 c. milk
1/2 c. (1 stick) butter, cut in chunks

1 tsp. vanilla extract

1/2 c. chopped nuts, optional

In medium microwave-safe mixing bowl, combine all ingredients EXCEPT vanilla extract and optional nuts. Microwave on high for three minutes, remove bowl and stir after each minute.

After microwaving, add vanilla extract and stir by hand until mixture is smooth and creamy. I

f desired, stir in optional nuts. Pour into a buttered 8" square pan.

Cool until firm. Cut into squares.

Options:

I

nstead of buttering your pan, you

can line it with wax paper. After fudge has cooled, turn the pan onto your cutting board, peel away wax paper, and cut into squares.

Fudge

can be stored in an airtight container at room temperature for up to two weeks.