What is your favorite Christmas tradition?

For many, the month of December holds deep meaning for people around the globe. We feel our hearts swell with joy as we anticipate what will come: Santa down the chimney, baking savory sweets in the kitchen, decorating the Christmas tree, stringing lights outside, hanging a wreath on our front door. For others, “Christmas” is tied to memories of reading stories about Christ, singing Christmas carols around the piano and attending live Nativities in our towns. There is something magical about waking up to a blanket of fluffy white snow outside.

For me, Christmas is just not Christmas without Mannheim Steamroller Christmas music and chocolate dipped pretzels! Simply put: December is a very sensory time of year. What we taste, see or hear stirs up memories that remind us of being with family and friends. There are so many elements that make up Christmas for each one of us. I would love to hear your Christmas traditions. What is your favorite tradition?

While you think of your most favorite tradition, here are Rick’s recipes for rich, candied toffee and lip smackin’ popcorn balls, both of which are traditions in his family.

Toffee

1 C. butter

1-1/3 C. sugar

1 T. light corn syrup

3 T. water

1 C. coarsely chopped almonds, toasted (toast under broiler)

Topping:
4 4.5 oz. Hershey’s milk chocolate bars, melted

1 C. finely chopped almonds, toasted

Melt butter in heavy 2 quart saucepan. Add sugar, syrup & water. Cook, stirring often, to hard-crack stage (300˚ F). Remove from heat. Quickly stir in coarsely chopped nuts and spread in well greased 13×9×2 in pan. Cool thoroughly. Turn out onto waxed paper. Spread top with half of chocolate and sprinkle with half of finely chopped nuts. Cool completely. Turn over and repeat on other side. Break into pieces.

Popcorn Balls

2 C. sugar

1-½ C. water

½ tsp. salt

½ C. light corn syrup

1 tsp. vinegar

1 tsp. vanilla

5 quarts popped popcorn (18-20 cups) (approximately ¾ C. popcorn kernels)

Butter sides of sauce pan. Combine sugar, water, salt, corn syrup & vinegar. Cook to 250˚F, hard-ball stage. (For a chewier, easier-to-eat popcorn ball, don’t cook all the way to 250˚F. Instead, cook to somewhere between the soft-ball and hard-ball stages. To test the consistency of the goo, drop a bit into a bowl of cold water. You can then feel with your fingers what the finished product will be like). Remove from heat immediately and stir in vanilla. Pour over popped corn, mix well. Butter hands lightly and shape into balls. Makes 15-20 balls.

I have been dipping pretzels for years! It is a nice creative outlet for me (and my palette loves it). You just can’t go wrong with sweet and salty foods together!Melt molding chocolate in a double boiler or mini slow cooker. (You can use a microwave and a ceramic bowl to melt the chocolate, checking and stirring every 20 seconds, so it does not burn). Note: water will ruin the chocolate. Be careful to not let water boil over and get into the chocolate.  Place waxed paper on hard surface.

Dipped Pretzels

Dip your pretzels. (I know, this is a really complicated process! :::wink wink:::) I gently tap the pretzel on the edge of the bowl to eliminate extra chocolate. Place on the waxed paper, in an orderly fashion.

With a spoon, drizzle with another color, sprinkle with sugars/confetti or dip into another color. It really is that easy!