Recipe Swap: Celebrate a beautiful smile with these sinfully sweet treats

After six years, our son Ross has his braces off. Thanks to Drs. Noffel and Feuerhahn, and all of their great staff, he has a big bright beautiful smile. I think getting the braces off makes him look older, which I am not so excited about. Every time I see him it is a surprise to me how different he looks. Over the past six years there have been many food items that he has not eaten to protect the braces and prevent breakage, so look out, popcorn, caramel, hard candy, nuts and raw vegetables. We are going to make up for lost time. I thought it would be fun to hunt out some recipes that he has declined on for quite some time.

Nutty Caramel Corn

12 cups popped popcorn

3 cups almonds

1 cup brown sugar, packed

1/2 cup margarine

1/4 cup light corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

Preheat oven to 200 degrees. Divide popcorn and almonds between 2 ungreased 9-by-13-inch baking dishes. Heat brown sugar, margarine, corn syrup and salt until mixture simmers. Stir constantly. Remove from heat and add baking soda. Pour mixture over the popped corn. Stir until coated well. Bake for 1 hour, stirring every 15 minutes.

Turtle Clusters

1 (18-ounce) package semisweet chocolate chips

1 (7-ounce) jar marshmallow cream

1 (14-ounce) can sweetened condensed milk

1 teaspoon vanilla extract

1 pound pecans, chopped

40 caramels, unwrapped

In a medium saucepan, combine chocolate chips, marshmallow cream and milk. Cook over low heat. Stir constantly until melted. Remove from heat. Stir in the vanilla and pecans. Slice each caramel into 6 equal pieces. Fold into chocolate and nut mixture. Drop by teaspoonfuls onto waxed paper. Allow to cool completely.

Traditional Turtles

1 cup large pecan halves

36 caramels, unwrapped

1/2 cup milk chocolate chips, melted

Preheat oven to 325 degrees. Arrange pecans, flat side down, in clusters of four on a greased cookie sheet. Place one caramel on each cluster of pecans. Heat in oven until caramels soften, about 4 to 8 minutes. Remove from oven. Flatten caramels slightly, cool briefly, then remove from pan to waxed paper. Swirl melted chocolate on top.

Toffee

1 cup pecans, coarsely chopped

1 1/2 cups brown sugar

1 cup butter, no substitutions

1 teaspoon vanilla

3 (7-ounce) chocolate bars

Spread pecans on buttered baking sheet. Set aside. In saucepan, cook brown sugar and butter until candy thermometer reads 290 degrees. Remove from heat and stir in vanilla. Pour over chopped pecans. Lay chocolate bars on top. Let chocolate soften, then spread chocolate evenly over toffee. Cool completely, then break into pieces.

Candy Apples

8 apples

8 wooden skewers

2 cups granulated sugar

1 cup light corn syrup

1/2 cup hot water

1/2 cup red cinnamon candies, like Red Hots

Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Wash and dry the apples carefully. Remove the stems and stick the skewers firmly in the stem ends. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees. Remove from the heat and stir the candy so it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

Caramel Apples

6 apples

Craft sticks

1 (14-ounce) package individually wrapped caramels, unwrapped

2 tablespoons milk

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet. Place caramels and milk in a microwave safe bowl and microwave for 2 minutes, stirring once. Allow to cool briefly. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set. They can be rolled in chopped nuts for an added touch of flavor.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.