Turtles

14 oz Carmels

2 tbsp Evaporated milk

2 cups Nuts

1/2 lb Chocolate chips

Melt carmels and evaporated milk together in microwave for 3-4 minutes. Stir and add nuts. Melt chocolate chips in separate bowl. Butter wax paper on cookie sheet. Dip teaspoons of nut mix in chocalate and place on wax paper to set up.

Microwave Peanut Brittle

2 cups Sugar                                                                

1 cup Light corn syrup

1/3 cup Water

1 lb Peanuts Salted

1 tbsp Butter or margarine

1 tbsp Baking soda

Grease cookie sheet, keep warm. In a 3 qt casserole dish mix sugar, light corn syrup, and water. Cool on full powedr 8-10 minutes or until softball stage is reached. Stir occasionally during cooking. Stir in the peanuts. cook 10-12 minutes or until crack stage.  Stir in butter, and baking soda. Pour mixture on cookie sheet; spreading to 1/4 inch thickness. Cool and break into pieces.

Brown Sugar Chews

2 Eggs                                                                                             Preheat oven to 350

2 cups Brown sugar (packed)
2 tsp Vanilla
1 cup Flour
1/2 tsp Baking soda
1 1/2 cup Nuts
1/2 tsp Salt

Mix together eggs, brown sugar and vanilla. Then add flour, salt, and baking soda. Then add nuts. Spread mixture on well greased slab cookie pan. Bake at 350 for 18 to 20 minutes.

Butter Crunch

1 cup Butter

1 cup Sugar

2 tbsp Water

1 tbsp Light corn syrup

3/4 cup Chopped nuts
1 pkg (6oz) semi-sweet chocolate pieces

Butter baking sheet. Melt butter in 2 qt xauce pan on low heat. Add sugar. Heat to boiling while stirring. Stir in water and corn syrup. Cook over medium heat stirring to 290 on thermometer or until separates into threads in cold water.

Remove from heat, stir in nuts. Pour on baking sheet, spread 1/4" . As it cools, loosen from pan with spatula.

Melt chocolate in a double boiler. Spread half over crunch. When firm, turn and spread the other half of the chocolate on other side. Break into pieces.