Christmas Candy Crunch Food

CHRISTMAS CRUNCH CANDY

Steps:

• Line a 15x10x1-in. baking pan with foil. Grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup and water; bring to a boil over medium heat, stirring constantly. , Cook and stir over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in butter; cook without stirring until mixture reaches 300° (hard-crack stage), brushing down sides of pan with a pastry brush dipped in water as needed., Remove from heat. Stir in cereal, cashews, baking soda and vanilla. Quickly pour into prepared pan. Using a buttered metal spatula, spread mixture to 1/4-in. thickness. Cool completely; break into pieces., To Make Ahead: Store candy in an airtight container up to 1 month.

CHRISTMAS CRUNCH

Steps:

• Grease one 10x15 inch baking pan.
• In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
• Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
• Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

CHRISTMAS CANDY CRUNCH

Steps:

• Line a baking sheet with Parchment Paper
• Combine all ingredients except almond bark in a large bowl and toss
• Place almond bark in a microwave safe bowl and heat 1 minute, stir. Continue heating in 10 second intervals and stir, until a few small pieces are left, then stir until completely smooth
• Pour melted chocolate over mixture and stir well until coated
• Spread mixture onto baking sheet and let set about 10 minutes
• Break in pieces

CAPTAIN CRUNCH CANDY

Steps:

• Mix all dry ingredients together in large bowl.
• Melt candy coating according to package directions and pour into cereal mixture.
• Mix until mixture is coated.
• Drop by spoonfuls onto waxed paper.
• Store in air-tight container.