Candied Pecans

1 cup pecans
8 TBS. granulated sugar
8 TBS. water

Cook over medium heat- softly boiling for 5 to 7 minutes until most of syrup is incorporated into nuts- watch carefully it burns easily. Turn out onto parchment and cool. Break apart and use immediately or freeze.

Maple Pecan Cream Cheese Ball

I know this sounds a little interesting, I was hesitant to even try it but a couple of gourmet bakers made this for our Fabulous Friday baking class and it was amazing!! I think I ate 1/4 of it myself. They served it with gingersnaps. It's such a fun fall treat.

8 oz. cream cheese, softened
1/2 cup butter, softened
3/4 cup brown sugar (remove lumps)
1/2 cup powdered sugar
1 1/2 tsp. maple flavoring
1 tsp. vanilla butter nut flavoring
2 to 3 TBS. honey
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp nutmeg
1/4 tsp. cloves
1/2 cup chopped toasted pecans
3/4 cup diced candied pecans

In a medium bowl, beat together cream cheese, butter, brown and powdered sugar, flavorings, honey, spices and 1/2 cup toasted pecans. Cover and chill for 2 hours. Form into ball and roll in diced candied pecans and chill 1 hr. before serving with gingersnaps.

Corn Maze Munch

2 TBS. butter
3 cups corn chex
1/2 tsp. salt
3 cups cheese popcorn
1 pkg. (18-1/2 oz.) candy corn
1 pkg. (14 oz.) Halloween -colored milk choc. M & M's
2 pkgs. (4 oz. each) corn nuts
1 cup raisins
1 pkg. caramel popcorn with peanuts (I used munch and crunch)

In large skillet, melt butter and add corn chex and toss to coat. Cook and stir on med. heat until cereal in lightly browned. Sprinkle with salt; set aside to cool.

Meanwhile, in a large bowl, combine the remaining ingredients, add corn chex and toss to coat. Store in an airtight container.

Caramel Corn

Ingredients:
4 cups popped corn (about 1/4 cup un-popped)I just pop one bag of buttered microwave popcorn
1/3 cup brown sugar
1/4 cup butter
2 Tbsp Karo
1/8 tsp. baking soda
1/2 tsp. vanilla

Directions:
Place popped corn into a greased 13x9 pan in a warm oven. (300*F). Combine brown sugar, butter, and Karo in a medium saucepan. Cook to hard ball stage (225*F) stirring constantly over medium heat. Stir in soda and vanilla. Mix well. Pour caramel over warm popped corn. Stir gently to coat. Return to oven at 300* for 15 minutes. Stir as you take out of oven. Transfer to greased wax paper. Cool completely. Break into clusters. Yield: 4 cups.