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Posts Tagged ‘Double Almond Crunch’

A Reese Family Christmas 2015

Monday, December 21st, 2015

You know the Reese family holiday season is in full swing when Carolyn Reese makes her famous treats:

She makes lots of Double Almond Crunchcandy3

And lots of homemade peanut brittle.final pb

Where will the Reese family be this year for Christmas? _i4c4160pg

Carolyn will be traveling with her son David,  his wife, Susan, and granddaughter (Dave’s youngest) Mary Beth to Virginia to spend a week with Dave’s other daughters, Erika and Carie along with Carie’s family– husband Kevin and their three children, Carolyn’s great grandchildren.  Carolyn is looking forward to having Santa visit again.  They are going to do a little sight seeing if the weather permits.  Carolyn will also be visiting her friend Stevii Graves, who helps her immensely with Road each year. Matt Reese and his wife Jennifer will be spending Christmas in Rancho Cucamonga with his parents Michael (Carolyn’s son) and Shellee, and his sister  Sarah and her family that includes two more of Carolyn’s great grandchildren, Addie and Paya. Carolyn’s third son, Darrell and his wife Jill, will be celebrating with Darrell’s children Jillianne, Glenn and Rachel (who is bringing a gentleman friend from Chicago).   How will your family be spending the holiday?    


Carolyn's Christmas Celebration

Tuesday, December 23rd, 2014

Christmas time with Carolyn Reese is very predictable.

When she puts up this wall hanging, her grandchildren know that Christmas is on its way.HoHoHo

She spends hours carefully setting up her extensive Byers Choice CarolersDolls3-Frontwindow

She makes lots of Double Almond Crunchcandy3

And lots of homemade peanut brittle.final pb

And best of all, she spends lots of time with her family Christmas 2012

Merry Christmas 2014 to Roadies near and far

With Love from Carolyn and the entire Road to California Family


Candy Making: A Reese Family Holiday Tradition

Wednesday, December 18th, 2013

Do you have a favorite holiday food tradition?

For Carolyn Reese and her family, it is her annual candy making that stands out as one of their favorite (and tasty) traditions.

Years ago, Carolyn came across the 1970 edition of a cookbook entitled, Homemade Candy.  Published by the food editors of Farm Journal, it holds the recipes for Carolyn’s renown confections. Using the step-by-step procedures in the book, Carolyn has perfected her own techniques through the years for such yummy delights as Peanut Brittle and Double Almond Crunch.Homemade Candy by the editors of Farm Journal

Besides eating their grandmother’s delicious candy, Carolyn’s grandchildren are also taking an interest in learning how to make her candy recipes themselves.  Several years ago, Carolyn gave each of her grandchildren a copy of her candy making cookbook as a Christmas present. She was able to find copies of the 40 year old publication by doing a Google search. This holiday season, her son Darrell’s children have asked their grandmother to assist them. Darrell is 18 years old and asked Carolyn to help him make Divinity.  Jillianne, age 14, made a batch of Peppermint Bark.  

Carolyn wanted to share her recipe for her famous Peanut Brittle with our blog readers.  If you have ever tried to make peanut brittle, you know it can be tricky. Because Carolyn has made this recipe so many times, she has definitely perfected the technique that can make it easy for anyone willing to try.

Before you begin, it is critical that you have a candy thermometer you can count on. Also, gather all of your ingredients and have them ready before you start.  This includes spreading out a very large piece of heavy duty aluminum foil on your work area, that has been buttered. Your preparation will make all the difference!! 

Carolyn’s Peanut Brittle  

2 cups sugar

1 cup light corn syrup

1 cup water

1 cup raw Spanish Peanuts

1/4 teaspoon salt

3 tablespoons butter (not margarine)

3 teaspoons baking soda

Place peanuts in a shallow pan and bake in a slow (250 degrees) oven while the candy cooks.  pb-7

Combine sugar, corn syrup, and water in a heavy saucepan. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until the mixture reaches soft ball stage (236 degrees)

Add peanuts and salt; cook to just beyond the soft crack stage (290 to 300 degrees).pb-1

Add butter and soda, stirring to blend. Mixture will foam so watch out!!!pb-3

Pour candy mixture in an oval shape onto the large sheet of heavy duty aluminum foil that is well buttered.  Leaving the center of the candy clear helps in stretching the brittle.pb-4

Allow candy to cool enough so that you can work with it — about 5 minutes.  Lift and pull edges to stretch as thin as possible.pb-8

When cold, break in to pieces and enjoy!!! This recipe makes about 2-1/4 pounds. final pb