Cinnamon Roasted Almonds

1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 250°. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers

Graham's

1/2 c. butter
1/2 c. margarine
1/2 c. sugar
Boil these three ingredients for 1 minute and pour over graham crackers broken into four pieces and spread in a 9 x 13 pan. ( I like to cover the pan with tin foil.) Bake for 8-9 minutes at 350 degrees or a little longer if you like them crunchy.

Microwave Caramel Popcorn

1/2 C. Karo syrup
1 cube Margarine
1 1/2 C. Brown sugar

Melt butter. Add karo and brown sugar. Bring to a boil. Pour over 2 batches of popcorn.

Microwave Caramels

Combine in a 4 qt. glass bowl:
2 C. Sugar
2 Cubes Butter
1 C. Light Karo

Microwave uncovered for 5 minutes. Stir well.

Gradually stir in 1 can sweetened condensed milk.
Microwave on high for 10-12 min (depending on how hard you want the caramels) stirring every 3 min using a clean spoon.

Stir in 1 tsp. Vanilla and pour into a buttered 9x13 dish.