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Mazola Pure™ Cooking Spray
3 quarts popped corn
3 cups unsalted mixed nuts
1 cup firmly packed brown sugar:
1/2 cup Karo® Light or Dark Corn Syrup
1/2 cup (1 stick) margarine or butter
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda

Spray large shallow roasting pan with cooking spray. Combine popcorn and nuts in pan; place in 300°F oven while preparing glaze.

In heavy 2-quart saucepan stir brown sugar, corn syrup, margarine and salt.

Stirring constantly, bring to a boil over medium heat. Without stirring, boil 5 minutes.

Remove from heat; stir in vanilla and baking soda. Pour syrup mixture over warm popcorn mixture, stirring to coat well.

Bake in 300° oven, stirring occasionally, 45 minutes. Remove from oven. Cool; break apart. Store in tightly covered container.

1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4 1/2 ounce) bars milk chocolate, melted
1 cup finely chopped blanched almonds, toasted

Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300°F).

Watch closely after temperature reaches 280°F. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan.

Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts. Cover with wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate.

Break in pieces.

6 cups water
4 cups walnuts
1/2 cup sugar
Oil
Salt

About 1 1/2 hours before serving or up to 2 weeks ahead, in pan over high heat, heat water to boiling. Add walnuts and heat to boiling. Cook 1 minute. Rinse walnuts under running hot water; drain. Wash and and dry well.

In large bowl with spatula, gently stir warm walnuts with sugar until sugar is dissolved. If needed, let mixture stand 5 minutes to dissolve sugar.

Meanwhile, in same pan over medium heat, heat about 1″ oil in pan to 350° on deep fat thermometer. With slotted spoon, add about 1/2 of the walnuts to oil. Fry 5 minutes or until golden. Stir often. With slotted spoon, put walnuts in coarse sieve over bowl to drain. Sprinkle very lightly with salt; toss lightly to keep walnuts from sticking together.

Transfer to paper towels to cool.

Fry remaining walnuts.

Store walnuts in tightly covered container to use up within 2 weeks.

2 cups quick cooking oats
1 cup brown sugar
2 tablespoons ground cinnamon
1/2 cup butter, melted
5 tablespoons caramel sauce
2 tablespoons white sugar

Stir together the oats, brown sugar, and cinnamon in a wok or large skillet over high heat, cook 5 to 10 minutes; remove from heat and add the butter and caramel sauce; stir until evenly coated. Spread the mixture onto a flat platter or baking sheet in a thin layer. Sprinkle the white sugar over the granola. Allow to cool completely before serving.

1 cup flour
2 teaspoons dry mustard powder
1/4 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon chili Powder
1/2 teaspoon salt
1/4 cup unsalted butter
2 cups aged cheddar — grated
1/4 cup cold water

Preheat oven to 350°.

Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball.

Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Put into a container and allow to sit overnight uncovered