CANDIES ON PAPER RECIPES

Steps:

• Preheat oven to 350 degrees. 
• Spread nuts on cookie sheet. 
• Toast in oven 10 minutes, until golden. 
• In a heavy, deep 3 quart saucepan, combine sugar, corn syrup, honey, salt, and 1/4 cup water. 
• Stir over medium heat, until sugar is dissolved. Continue cooking, without stirring to 252 degrees on a candy thermometer, or until a small amount in cold water forms a hardball.
• Meanwhile, in a large bowl of an electric mixer, beat egg whites at high speed until stiff peaks form. In a thin stream, pour about one-fourth of hot syrup over egg whites, beating constantly, at high speed 5 minutes, until mixture is stiff enough to hold its shape. 
• Cook the rest of the syrup to 315 to 318 degrees on a candy thermometer, or until a small amount in cold water forms brittle threads.
• In a thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5 minutes. 
• With a wooden spoon, stir in toasted nuts. 
• Turn mixture into a buttered 1 - 1 inch x 1 1/4 inch deep pan lined with wafer paper. 
• Smooth top with a spatula, place another piece of wafer paper on top. Refrigerate until firm.
• Loosen edge of candy all around; turn out in the large block. With a sharp knife, cut into 2-inch pieces. 
• Wrap each in waxed paper. 
• Refrigerate. Makes 2 pounds.

Steps:

• "1. Melt chips together in microwave for about 1 minute on high. Check and stir. If necessary do another minute. Continue to check and stir until all melted. 2. Stir in peanuts. 3. Drop into little candy cup papers (see note below) or you can drop by teaspoon onto wax paper. Cool and let set. 4. Store between sheets of wax paper in a covered container. They freeze well, too. Variation: 12 oz. semi-sweet chocolate chips 16 oz bag or can salted peanuts (cocktail peanuts) You can also use cashews. 16 oz. package almond bark, chocolate flavored Prepare as above, melting chips and almond bark squares together. Almond bark is found near chocolate chips in the baking aisle. It comes in white or chocolate. It is usually in a rectangular shaped package and has squares that you pop out or take apart. I have seen it called Candiquik coating. NOTE: You can drop the chocolate / peanut mixture into little cupcake papers (petit-four paper cups or little foil cups.) When I did it that way I got about 56. Around the Christmas holidays, you can find 1 inch diameter candy cups in green and red, or with a holly pattern. Look for them in a craft store like Michael's. You can get around 75 candies if you use those. "