How sweet it is!

Christmas candy contest results

Homemade candy has been a holiday tradition for hundreds of years. Readers submitted almost 300 candy entries of their family holiday favorites, making it a difficult decision narrowing down entries.

Ultimately, winners emerged as judges sampled from 14 different selections including a variety of caramels, fudge, toffee, hard candies and chewy favorites.

First place went to the winning combination of toasted nuts, toffee and chocolate in Linda Pittman’s Triple Nut Toffee. The Honey Caramels, submitted by Jerry Daugherty, were a close second place for their smooth luscious texture and Carol Walk’s Snickers Fudge placed third for its chocolate, peanut, caramel combo that tastes just like its namesake.

The five honorable mentions are: Chocolate Amaretto Snowballs, submitted by Nancy H. Peterson; Rock Candy, submitted by Diane Sherman; Pecan Espresso Bark, submitted by Barbara Wiesen; Nougat, submitted by Mary H. Hammann; and Maple Bacon Fudge, submitted by Dorothy Billington.

1st place
Triple Nut Toffee
2nd Place
Honey Caramels
3rd Place
Snickers Fudge


View all submissions below. There will be something to entice the sweet tooth in every family.

Recipe submissions

Jalapeno-Pecan Brittle


2 Cups sugar
1 Cup light corn syrup
1/2 Cup water
1 Stick butter
2 Cups chopped pecans
1/4 cup chopped, seeded jalapeno peppers
1 teaspoon baking soda


Prepare a pan by generously buttering a 15 x 10 jelly roll-type pan- – – this pan must have a rim to keep the hot candy contained. I use a slightly warped pan to make it easier to break up the candy and remove it from the pan.

Use a heavy 3 quart metal pan; place a candy thermometer in the pan; make sure that the thermometer is not touching the bottom of the pan to get accurate temperatures. In the pan, combine sugar, corn syrup and water. Cook on medium heat and stir until the sugar dissolves. Bring this mixture to boiling; when boiling, add the butter. Stir the mixture frequently when the temperature reaches 230 degrees. Add the nuts and jalapenos when the temperature reaches 280 degrees. Stir the mixture constantly until the temperature reaches 305 degrees. When at 305 degrees, remove the pan from the stove; add the baking soda and stir. The mixture will foam and be extremely hot. Quickly add the mixture to the prepared pan as it will start hardening. Allow the mixture to cool and harden. Break up the candy into pieces. Store in a plastic, airtight container.

Diana L Oakley
Coles-Moultrie Electric Cooperative

As a child, I helped my Mom make peanut brittle. I love pecan pie. I was able to take my Mom’s recipe and use the pecans that I love but spice it up a notch with the jalapenos. And, anytime I make this, I am reminded of cooking and candy making with my Mom.