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• Beat 1 egg white until fluffy. Add:
• 3/4 cup light brown sugar
• 1/2 tsp. vanilla

Mix above ingredients well. Stir in 2 cups pecans. Spoon on baking sheet and bake for 30 minutes at 250 degrees. cut off stove, leaving candy in oven for 30 minutes. After removing from oven, place in tight container. GRANDMA STONE'S POTATO CANDY
• 1 and one-half box of sifted powdered sugar (confectioner's)
• 1 small peeled white potato
• 1 teaspoon vanilla flavoring
• 1 16 oz.jar of peanut butter
Boil a small peeled white potato (about the size of a large egg) until it is about to turn into mush and a fork will easily go through it and back out. Drain and put in a large bowl.

Add one teaspoon vanilla flavoring and continue to mash with fork until it looks like a thick liquid. Begin to add sifted powdered sugar a small amount at a time, stirring into this mix. You'll be surprised to see that you'll use a box or more of sugar before it reaches the desired "clay like" consistancy. Dust your work area with more powdered sugar and roll this lump of claylike dough out into a thin sheet. Trim edges to a rectangular shape and spread peanut butter over the entire area. Taking your time, gently roll the peanut butter covered dough into a "log". Wrap with Reynolds wrap and chill in freezer for about two hours before moving it to the fridge.

To serve, cut into thin slices. They'll look like a pretty white confection with a swirl of peanut butter. This is very sweet--so the thinner the slices the better; best served with strong cappuchino or coffee.
Sometimes it doesn't pay to cut corners, but you have my word, this one is every bit as good as the "stand and stir the day away" recipe your grandmother used.

• 4 cups sugar
• 1 cup light corn syrup
• 3/4 cups water
• dash of salt
• 3 egg whites
• 1 tsp. vanilla
• enough chopped pecans to suit your taste

Mix first four ingredients in glass dish. Cook in microwave for 19 minutes, stirring every five. Should reach 250' on candy thermometer. Cook to hard ball stage. Beat egg whites very stiff in large bowl. Gradually pour hot syrup over egg whites at high speed. Continue beating for 12 minutes until candy loses its gloss. Add vanilla and nuts and drop in bite-size pieces. "12 Minute Microwave Pralines"

• 2 c. sugar
• 1 stick margarine
• 1 c. pecan halves
• 1 c. chopped pecans
• 1 tsp. vanilla
• 1 (5 oz.)can Pet milk

In a deep dish melt butter on high for 1 minute. Add all ingredients. Stir well. Cook on high for 6 minutes. Take out, stir and put back in microwave for 6-7 minutes on high. Stir briskly until hardening, then spoon onto foil. Will harden in about 1 minute. "Horned Toads"

•1 cup Karo syrup
•1 cup sugar
•12 oz. peanut butter
•6 cups cornflakes

Boil the first two ingredients. As soon as it begins to boil, stir in the peanut butter and cornflakes. Drop immediately on wax paper. You have to work quickly before the candy hardens. Enjoy!

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