1/2 cup sugar
6 ounces salted roasted peanuts, 1 1/3 cups
1/2 cup light corn syrup
1/4 ounce unsalted butter, 1/2 tablespoon
1 tablespoon baking soda
2 1/4 cups sugar
9 ounces butter
5 eggs
3 egg yolks
3 cups cake flour
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
2 cups buttermilk
2 teaspoons vanilla
1 1/2 cups peanut brittle, recipe above, chopped into small pieces
2/3 cup mini chocolate shell candies
Butterscotch Caramel, recipe follows
Fudge Icing, recipe follows
Caramel Corn, recipe follows
Vanilla Buttercream, recipe follows
1 cup prepared butterscotch caramel topping (recommended: Mrs. Richardson's Butterscotch Caramel Topping)
1 tablespoon heavy whipping cream
Pinch salt
8 ounces butter
1 cup confectioners' sugar
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3/4 cup corn syrup
1 teaspoon vanilla extract
8 ounces bittersweet chocolate, melted and cooled
1/2 cup packed light brown sugar
1/4 teaspoon salt
1ounce unsalted butter
2 tablespoons light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
4 cups popped unflavored popcorn
1/2 cup egg whites, from 3 large eggs
1 cup sugar
8 to 10 ounces unsalted butter, softened and cut into small pieces
1/4 teaspoon vanilla extract
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