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Perfect Butter Toffee- This recipe was shared with us by a lovely couple named Emily & Bob Guion, who live in Bowling Green, OH and they have been making homemade candies for over 50 years, This is the “Real Deal”!

Melt one pound butter (you must use real butter!) in a heavy saucepan. Add 2 Cups sugar. Cook and stir until sugar is dissolved. Add 2 Tablespoons Karo Syrup and ¼ Cup water. Continue cooking and stirring to 290 degrees (F). Add nuts if desired. Pour out onto two large buttered cookie sheets. Spread out fairly thin with back of wooden spoon. Score toffee with a buttered knife while it’s still warm. When cool, break into squares along scoring. Dip in chocolate.

Superb Pecan Pralines- We experienced real pralines for the first times while on a trip to New Orleans. They are soft, rich and addicting!

1 Cup Buttermilk

1 tsp. Baking soda

2 Cups Sugar

3 TB. Butter

1 tsp. Vanilla

2 Cups Pecans

           Line a 15” X 10” jellyroll pan with waxed paper; set aside. In a heavy 2-qt. saucepan, combine buttermilk and soda. Using a wooden spoon, stir in sugar. Place over medium heat and stir constantly until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush.

           Clip on candy thermometer. Continue cooking to 236 degrees (F) or soft-ball stage. Remove from heat and stir in butter, vanilla and pecans. Stir with a wooden spoon until mixture is creamy. Spoon onto waxed paper forming 2-inch patties. Cool at room temperature. Makes 25 patties.