2 cups sugar

1 cup clear corn (Karo) syrup

½ cup water

 

1 (8 oz) bag raw peanuts

¼ tsp salt

 

1 tbsp baking soda (sifted)

 

Using a candy thermometer, cook sugar, corn syrup and water to 230 degrees (approximately 10 minutes).

 

Add salt and peanuts and stir constantly to 290 degrees (approximately 10 minutes).

 

Remove from heat and add baking soda.  Mix quickly, then pour as thinly as possible onto a buttered jelly roll pan.  Do not stretch and pull as the brittle cools.  This is a very porous brittle and stretching will disturb the air bubbles that make it porous.  The secret to light brittle is the amount of soda, cooking to these exact temperatures and not stretching the brittle as it cools.  Once it is cool, break into pieces and store in an air tight container.

1½ quarts pecan halves
1/3 cup oil
½ tsp. Tabasco
1 tsp. Worchestershire
½ tsp. Seasoned salt
1/8 tsp. Garlic powder

Mix together all ingredients.  Spread evenly on a cookie sheet in a 200 degree oven for 30 min.  Stir every 10 minutes.  Remove from oven and cool before storing.

1 pound finely chopped white chocolate (I used a bag of vanilla chips)
1 1/2 teaspoons nut or vegetable oil
1/2 cup dried cranberries
1 1/4 cups shelled pistachio nuts

Tempering the chocolate for the bark requires a double boiler. If you don't have a double boiler, improvise one by using a saucepan and a stainless steel bowl: Nestle the bowl into the saucepan, allowing a few inches of space to remain between the bottom of the bowl and the bottom of the saucepan. Keep an extra bowl of a similar size on hand to transfer the chocolate for cooling. Line a baking sheet with foil.

Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer. Put the chocolate in the top half of the double boiler and set over the hot water. Slowly melt the chocolate, stirring with a heat-resistant rubber spatula. As the chocolate melts, check to make sure it doesn't get too hot and stick to the bottom of the bowl.

Remove bowl from over the hot water just before all the chocolate melts. Stir vigorously until the chocolate melts completely. Stir in the oil until evenly blended. Chocolate is now tempered and ready to use. Quickly stir the fruit and nuts into the chocolate. Spread chocolate mixture out on the prepared baking sheet so it's about 1/2 inch thick and the fruit and nuts are coated. Set bark aside at room temperature to harden. (I put mine in the refrigerator for 30 minutes). Break into angled pieces. Store in an airtight container at room temperature.