18 c. Popped Corn 2 c. Granulated Sugar 2/3 c. Apple Cider 2/3 c. Pure Maple Syrup 1/2 c. Butter 1 1/2 tsp. Salt 1/2 tsp. Vanilla 1 c. Peanuts 1/2 c. Dried Cranberries 1/2 c. Raisins 1/2 c. Dried Apricots, chopped In a large bowl or roasting pan combine popped corn, peanuts, cranberries, raisins and apricots. Set aside. In heavy saucepan combine sugar, apple cider, syrup, butter and salt. Bring to a boil stirring occasionally. Cook to soft ball stage. Remove from heat. Stir in vanilla. Pour ... Read More

2 c. Brown Sugar 1 c. Butter or Margarine 1/2 c. White Corn Syrup 1 tsp. Salt 1 tsp. Soda 6 Qts. Popped Corn In heavy saucepan combine brown sugar, butter or margarine, corn syrup and salt. Bring to a boil. Boil 5 minutes. Remove from burner, stir in soda. Pour over popped corn. Stir to coat evenly. Spread on cookie sheets. Bake 60 minutes at 200°F, stirring every 15 minutes. Store in airtight containers. ... Read More

1/3 c. Oil 1/3 c. Honey 1 Tbsp. Water 1/2 tsp. Vanilla 4 c. Old Fashioned Rolled Oats (not quick cooking oats) 1 1/2 c. Sliced Almonds 1/2 c. Brown Sugar 1/8 tsp. Salt 3/4 tsp. Cinnamon 1/2 c. Coconut 1 Tbsp. Sesame Seeds 1/4 c. Wheat Germ 1 1/2 c. Raisins or Dried Cranberries In sauce pan heat together oil, honey and water. Remove from heat, stir in vanilla. In a large mixing bowl combine oatmeal, almonds, brown sugar, salt, cinnamon, coconut, sesame ... Read More

3/4 c. Butter 3/4 c. Brown Sugar 1 c. Pecan Halves 6 c. Rice and Corn Cereal Squares, such as Crispex In a heavy saucepan bring to a boil butter and brown sugar. Boil 1 minute. Pour mixture over cereal and pecans. Stir to coat. Pour onto a cookie sheet. Bake 5 minutes at 300°F. Stir and bake another 5 minutes. ... Read More