Aunt Dana's Popcorn

This is the popcorn my Aunt Dana used to make for our Livingston Family Reunions. I rarely got more than a taste because the bowl would go so fast. She would also use food coloring to make it more fun for us kids. For example, I made it for Valentine's Day and made it red and then just last week I made it for St. Patrick's Day and made it green.

Ingredients & Instructions

4 quarts popped popcorn (old maids removed of course)
3 cups mini-marshmallows

Mix those together in a large bowl. {Note: Since we don't own a popcorn popcorn, I usually pop 3 or 4 bags of microwave popcorn, depending on how gooey I want the popcorn.}

1 c. butter (2 sticks)

1 1/3 c. sugar

1/2 c. lite corn syrup

Combine butter, sugar, and corn syrup in a pan on stove and bring to a boil. Boil 3 minutes and remove from heat. If you are adding any food coloring, now would be the time. Then pour mixture over the marshmallows and popcorn and stir until evenly coated. Enjoy!

Buckeyes

1 1/2 cups peanut butter
1 cup butter, softened
1/2 tsp vanilla extract
6 cups powdered sugar
almond bark

1. Mix first four ingredients. Form into small balls. Chill until easy to work with.
2. Melt the almond bark. Dip the peanut butter balls into the chocolate, leaving a small circle at the top uncovered.
3. Let them sit until chocolate has set.

Kiss Pretzels

1 bag pretzels (waffle or twists)
1 bag kisses (milk chocolate or hugs)
1 bag M&M's (milk chocolate or mint)
LOTS OF LITTLE KIDS TO HELP!

Cover baking pan with pretzels and top with kisses. Warm in oven to 175 and bake for 4-6 min. Check oven often! Hugs melt faster than Kisses. When they kisses are still warm press down tip with an M&M. You can use any flavor kisses or m&ms you want. These are great to make with the kids at Christmas.

Turtles

½ pound soft caramels
2 T heavy cream
1 pound pecan halves
1 large bag MILK CHOCOLATE chips

Unwrap caramels and heat over hot water (I use two sauce pans), add heavy cream. Cover cookie sheets with wax paper and arrange pecans in groups of threes. Drip caramel over pecans and put in freezer to harden. Melt chocolate over hot water and coat one side refrigerate, repeat on the bottom. Store in the fridge or freezer until ready to eat.

Kierstin's Cracker Candy*

This is better than toffee!!

1-1.5 packages saltine crackers
1 c. butter
1/2 c. brown sugar
1/4 tsp. baking soda
12 oz. package chocolate chips (milk or semi-sweet)
ground nuts (optional)

Preheat over to 350. Line cookie sheet w/ aluminum foil; spray foil with cooking spray. Line bottom of cookie sheet with a single layer of saltine crackers. In medium sauce pan, bring butter and brown sugar to boil. Boil one minute (time it) stirring constantly. Remove from heat and mix in baking soda. Pour mixture over saltine crackers and spread evenly. Bake in oven for 8 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let chips soften/melt and then spread evenly. If desired, sprinkle with ground nuts. Refrigerate until completely cool. Break into odd shaped pieces. (Store in air tight container in frig)