BYU Broadcasting | Culinary Creations

Directions: In a large saucepan, melt butter over low heat. Stir in brown sugar, salt, and corn syrup. Bring to a boil stirring constantly. Insert candy thermometer and cook until mixture is 240 degrees. Do not stir during the boiling time. Remove from heat and add soda and vanilla. Pour over popped corn and stir to coat. Spray hands with cooking spray and form balls. Place on waxed paper to cool.

Heirloom Sugar Cookies
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Ingredients:

2 cups butter

3 cups sugar

6 eggs

1/2 cup cream

2 tsp. vanilla

7 cups flour

4 tsp. baking powder

1 tsp. nutmeg

1/2 tsp. salt

Directions: Cream butter and sugar together in mixing bowl. Add eggs and blend well. Combine dry ingredients and add alternately with cream and vanilla. Mix just until all ingredients are incorporated. Wrap dough in plastic wrap and refrigerate at least 4 hours or up to three days. May be frozen. Roll and cut cookies. Bake in 325 degree oven until set but not browned. Cool and decorate.

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