Real Vermont Cooking

Ingredients 1 1/3 c sugar 2/3 c brown sugar 1 1/3 c water 1/8 tsp salt 2 cups nuts Bring all but nuts to a boil, simmer covered 3 minutes. Uncover and cook to soft ball stage. Let cool to 110 degrees, beat until thickens and looses gloss, add nuts, drop from spoon.

Ingredients 1 c. brown sugar (light or dark) 1/4 # butter 2 bananas 2 oz. banana liquor 1 oz. rum 1/2 tsp vanilla extract 1/2 tsp cinnamon or 1 cinnamon stick 1 oz. Rum (if it is to be flambéed) Vanilla ice cream Cook the sugar and butter for about 5 minutes. Add bananas, simmer another 2 minutes, add cinnamon, vanilla flavoring, banana liquor and 1 oz. rum, simmer another 2 minutes. If flambéing, pull the sauté pan back and super heat the front edge of the pan, add another 1 oz rum with a jigger,(do not pour out of the bottle!!) and light with a long match, or roll the flame over the edge of the pan if using gas, jiggling the sauté pan will increase the flame. Serve over vanilla ice cream.