Microwave Caramels

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1
Combine all ingredients.
2
Cook 6 minutes, stirring every two minutes.
3
Stir and pour into lightly greased dish.
4
Let cool.
5
Cut, wrap in wax paper & store in air tight container.


Read more: http://www.food.com/recipe/microwave-caramels-367414#ixzz1eDVpszbQ

Almond Roca Toffee

From Sister's Cafe

1 c. butter
1 c. sugar
2 tsp water
2/3 c. slivered almonds
milk chocolate chips (melt on top)
sliced almonds (sprinkle on top, optional)

Melt butter in a saucepan. Add sugar and water and stir with a wooden spoon over low heat until sugar granules are dissolved. Turn to medium and continue stirring until mixture turns golden brown. Add slivered almonds. Continue stirring mixture until it becomes liquefied again and turns caramel colored. Using a candy thermometer, the temperature should be ~300 F. Immediately pour mixture onto ungreased cookie sheet. Let cool slightly. Sprinkle chocolate chips on top and let melt. Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool completely (outside if cold or in fridge/freezer). Break into pieces when the candy is still cold so you won't make finger prints in the chocolate.

Fruit and Nut Toffee Crunch

From Sister's Cafe

1 cup butter
1 cup sugar
1 tablespoon water
1 teaspoon vanilla
1 1/2 cups salted cashews
1 1/2 cups roasted almonds
1/2 cup craisins

Prepare a cookie sheet by laying down a silpat or covering it with tinfoil sprayed with cooking spray. Melt butter in medium saucepan over low heat. Add sugar and water and stir constantly until butter is melted and sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. (I don't use a candy thermometer, but just go by the look and smell. If you do use one it should be at 300 degrees when you take it off the heat) I have heard people waiting till the toffee gives a puff of smoke. I did that with this recipe and it worked great.) Remove from heat and stir in vanilla, nuts and craisins. Pour toffee into prepared pan. When cool break into chunks and store in air tight container.
ENJOY!!

Candied Peanuts

3 cups raw peanuts
1 heaping cup of sugar
1/2 cup water

Bring water and sugar to a boil and then add peanuts
Turn to Medium
Boil for 30 minutes

Spread on cookie sheet
Bake at 300 degrees for 10 to 20 minutes