Aunt Bill's Brown Candy

2 cups sugar
1 cup half and half
1 cup sugar
1/4 cup water
1/4 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
1 pound pecans, toasted, coarsely chopped (about 4 cups)

Butter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.

Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.
Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves.

Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla. Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.

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I make this next recipe all the time. It's just simple salted nuts, dry roasted, and better for you than buying so-called dry roasted. For savory flavored nuts, I think you could put more seasoning in the salt, and sprinkle some extra on the outside.

Salted Nuts
2 cups raw nuts (pecans, almonds, or walnuts)
1/2 cup salt
1 cup hot water

Dissolve the salt in the water. Put the nuts in a deep container and pour the salty water over them. Let soak for 30 minutes. Drain. Put a tea towel or paper towels on a baking rack and arrange the drained nuts evenly on it. There is a point here where they are still a little moist so more salt will stick to them, but not so wet that the moisture will dissolve the salt. You can sprinkle them with salt or other seasonings at this point.

Let the nuts stand for about an hour. Then, pour them onto a baking sheet and bake at 350 degrees for 10 - 15 minutes or until you cut one in half and it is lightly toasted inside. Watch closely so they don't get too dark.

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I love that store-bought eggnog, so I'm always looking for a recipe that comes close to the flavor and texture because I don't want all the calories and additives. This one is the closest I've found to what I'm looking for. It still has a lot of calories, but less than the store kind. I'm not sure why the directions say to 'toss' the ingredients into the pan; it's not like it's a salad, after all. I think the store bought is flavored with rum and brandy extracts, and it tastes to me like it has the eggnog already in it.

Eggnog

1 quart milk (I use skim milk)
1 cup sugar
4 tablespoons flour
pinch salt
6 eggs, separated
vanilla to taste
(brandy extract)
1/2 - 1 teaspoon ground nutmeg
1 pint light cream or half-and-half

Heat the milk until tiny bubbles form around the side of the pan. While it's heating, toss the sugar, flour, salt, and egg yolks into the top half of a double boiler and mix them well. When the milk is hot enough, add it slowly, stirring constantly. Place over boiling water, and cook, stirring often, until it coats the spoon like a smooth, clingy cream. Take off the heat, add vanilla, set aside to cool. When cool, stir in the light cream or half-and-half; then beat the egg whites until they're stiff, and fold them into the nog. Chill it well. It should thicken some while it chills.