Cream Filled Trumpets

• 1/2 cup sugar
• 1 stick salted butter
• 1/3 cup dark corn syrup
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1 tablespoon Irish cream liqueur
• For the filling:
• 1 1/2 cups vegetable shortening
• 1 stick salted butter
• 1 1/2 cups sugar
• 1 large egg white
• 2 teaspoons vanilla extract
• 1/2 cup milk, heated

Preheat the oven to 350. Line a cookie sheet with foil; grease foil well.

Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup. Cook the mixture over low heat until the butter melts; remove from the heat.

Mix the flour and ginger in a bowl. Add to the butter mixture, stirring well. Stir in the liqueur, if desired. Drop the batter by rounded teaspoonfuls, 3 to 4 inches apart, onto the prepared cookie sheet. (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool.) Bake until the cookies spread and are bubbly and golden brown, 9 to 10 minutes.

Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon. (If a cookie gets too brittle to roll, return to the oven for 1 minute.) Once set, slide the cookie off the handle and cool on a wire rack.

Make the filling: Using a mixer, cream the shortening and butter in a bowl. Add the sugar and beat well. Add the egg white and vanilla; beat thoroughly. Add the hot milk, 1 tablespoon at a time, and beat until creamy. Scrape into a pastry bag fitted with a star tip and fill the cookies. Makes 30 small cookies.

Cream Filled Trumpets

• 2 tablespoons vegetable oil
• 2/3 cup popcorn kernels
• 4 cups dried apple chips, broken into pieces
• 1 cup unsalted almonds, roughly chopped
• 2 cups apple juice
• 2 cups packed light brown sugar
• 1/4 cup light corn syrup
• 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
• Kosher salt
• 1/4 teaspoon apple pie spice
• 1 tablespoon applejack or other apple brandy (optional)
• 1/4 to 1/2 teaspoon cayenne pepper (optional)

Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top.

Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time).

Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely.

• 1/2 cup corn syrup
• 1 1/2 cups sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup raw cashews, unsalted
• 2 tablespoons butter

Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.

The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.

Best-Ever Nut Brittle

• 2 cups sugar
• 1/2 cup water
• 1 stick unsalted butter
• 1/3 cup light corn syrup
• 1/2 teaspoon baking soda
• 12 ounces roasted salted peanuts, cashews, pistachios and/or pecans
• Fleur de sel or crushed Maldon sea salt

In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over moderately high heat, stirring occasionally, until the caramel is light brown and registers 300° on a candy thermometer, 10 minutes. Remove from the heat and carefully stir in the baking soda. The mixture will bubble. Stir in the nuts, then immediately scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large spoon (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle with salt. Let cool completely, about 30 minutes. Break the brittle into large shards.

MAKE AHEAD The brittle can be stored in an airtight container at room temperature for up to 1 month. Makes two pounds.