I love the holiday season, can you tell? One of my favorite rituals is making candies and cookies. The sweet aroma of baking, along with the mouth watering tastes of home made sweet, confections makes even the oldest memories, vivid to me around this time of year. I believe it’s called “comfort foods”.

Below are three of my all time favorites that I’ve never outgrown. The wonderful thing about these candies, is that you can make enough to enjoy some for yourself, and also to share with others as holiday gifts. Fill a cozy mug full, wrap in festive colored plastic wrap and tie with a bow. The gift everyone will be sure to enjoy!

(NOTE: The Pralines & Divinity do not do well in humidity, in other words, don’t try making them on a rainy day!)

Pecan Pralines
1 1/4 cup white sugar

3/4 cup brown sugar, packed

2 cups pecan halves

3/4 cup light cream

2 Tbsp unsalted butter

Pinch of salt

1/2 teaspoon baking soda

1 teaspoon vanilla

1. Line two baking sheets with parchment. Mix together white and brown sugar and baking soda in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Cook, stirring with a whisk occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture are normal at this stage.

2. As soon as the temperature reaches 235°F, add the butter and stir until the butter is fully melted and the mixture is well combined (about 1 minute).

3. Remove the mixture from the heat and stir in the pecans until well coated. Continue stirring to cool slightly (about 1-2 minutes). Quickly drop by spoonfuls onto prepared baking sheets. Let cool completely. Store in an airtight container for up to 3-5 days.

Makes about 2 dozen

Pecan Divinity (can omit Pecans if preferred)
2 cups sugar

1/2 cup light corn syrup

1/2 cup water

2 egg whites

Pinch salt

1 teaspoon vanilla extract

1 cup pecans, chopped

1. In a large saucepan combine the sugar, corn syrup and water and bring to a boil. Continue to boil, undisturbed, until a candy thermometer registers 265 degrees F, or the hard-ball stage. Remove from the heat.

2. In a large mixing bowl, beat the egg whites and salt until stiff peaks form. Working very slowly, pour syrup mixture in a thin, steady stream, and continue beating on high speed until the candy begins to lose its shine. (When adding the hot sugar syrup to the egg whites, make sure to stop occasionally to scrape down the sides of the bowl if any syrup has collected. When the beaters are lifted out of the candy mixture, it should fall in a smooth thick ribbon that creates a mound.

Quickly, fold in the vanilla and nuts and drop by tablespoonfuls onto waxed paper. Cool completely before serving. The candies will firm up as they cool. Store in an airtight container.

Candied Pecans
2 tablespoons brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon salt

1 egg white

3 cups pecan halves

1. Preheat oven to 175°F

2. Mix brown sugar, flour, and salt in a bowl and set aside. In another bowl, beat egg white until foamy; slowly beat in sugar mixture. Fold in pecans. Transfer pecans to parchment-lined baking pan. Spread in a single layer. Bake for about 1 1/2 hours. Cool completely, and then break pecans apart. Makes about 3 cups.

Per 1/4 cup serving: 210 calories, 18g fat, 0mg chol., 3g prot., 13g carbs., 2g fiber, 105mg sodium