Grease a baking sheet or cover with parchment paper.

In a large saucepan combine water, butter, corn syrup and sugar.

Cook over medium heat for about 15 minutes until the mixture caramelizes.

Be careful not to let the mixture burn.

Remove from heat and stir in the cinnamon, baking soda and salt.

Quickly stir in the Pumpkin seeds and stir well to combine.

Pour mixture into baking sheet.

Spread with a spatula or rolling pin to flatten.

Cool for an hour or two then break into pieces to serve.

Prepare a jellyroll large pan and line it with an aluminum foil.

Heat the white chocolate in a microwave oven for about 5 to 6 minutes.

Stir until such time the chocolate becomes smooth completely melted.

Use the rolling pin to break and chunk the peppermint candy in a candy bag.

Sprinkle evenly the peppermint in a white chocolate mixture.

Pour the mixture into a pan and let it cool or best chilled for an hour then set aside.

Once cooled, break into pieces and serve.

Grease a large cookie sheet, set aside.

In a large saucepan mix together white sugar and water.

Cook over medium heat to dissolve sugar, this will take about 5 minutes.

Mix in corn syrup.

Bring to a boil.

Add peanuts, mix in well.

Continue cooking until it is bubbling.

Mix in peanut butter, salt and baking soda.

Remove from heat.

Pour mixture into baking pan, use a spatula to make flat and even.

Allow to cool for one to two hours.

Break into pieces and serve.

Grease an 8×8 or 9×9 square pan.

Set aside,

Combine first five ingredients in a saucepan, bring to boil while stirring often.

Reduce heat to a simmer.

When a soft ball will appear, take off the pan from the heat then add the pumpkin spice, vanilla, butter and nuts then stir to mix thoroughly.

Let it cool then stir evenly until it becomes thick and losses its glossy effect.

Transfer the mixture by pouring it into an 8 inch pan then cut into slices when it’s cool.

Grease an 8×8 or 9×9 square size pan and line in the sides the parchment paper or aluminum foil.

In a separate saucepan add the evaporated milk, brown and white sugar, butter and salt then set the mixture to boiling point until evenly mixed and dissolved well.

Continue stirring it in a medium heat fire.

Take off from the heat then add the vanilla and Irish cream then stir.

Using an electric beater or mixer add the powdered sugar gradually after each addition.

Set aside the fudge and let it chill for at least 2 hours.

Slice into one inch squares and serve cold.

Keep refrigerated or let it chill for about 2 hours.

Cut the fudge into small one inch pieces and serve cold.

Get a square pan then grease the pan in order the fudge not to stick to the pan.

In a saucepan combine the following ingredients, the butter, sugar, eggnog, nutmeg and cinnamon then let it boil.

Continuously stir until the butter melts.

The moment the mixture will comes to boil, stop stirring the mixture when the syrup will form into a soft ball when put in a cold water.

Take off the pan from heat and add the white chocolate and the marshmallow cream, the walnuts and vanilla extract.

Continue to stir until the mixture will start to lose its gloss.

Chill then cut into square size.

Enjoy.

Prepare a medium sauce pan then melt the butter in a moderate heat.

Add the sugar, milk and then stir until it reaches its boiling point.

Continue to boil for about 2 minutes continuously stirring the mixture.

Pour the vanilla extract in the mixture and add the peanut butter.

Prepare the sugar in a mixing bowl and continue to beat until it becomes smooth.

Pour the sugar into the dish pan then add the mixture.

Keep refrigerated until chilled then cut into a square shape for about an inch size.

Mix in a sauce pan the following ingredients, cocoa, butter, milk sugar and salt then in a medium heat fire, cook the mixture by stirring frequently until it reaches a boiling point.

Cook the mixture in 1 minute the moment it reached its boiling level.

Get the pan from the heat then prepare the peanut butter and vanilla extract to be added to the mixture.

Using the spoon beat the fudge until a thick texture will appear the transfer the mixture into a buttered pan.

Let it cool in a fridge.

Line an 8 inch pan with an 8 inch foil or wax paper and grease with butter.

In a separate sauce pan, mix the sugar, evaporated milk and the marshmallow crème together.

In a chocolate mixture, fold in the cranberries then stir the vanilla extract.

In a prepared pan pour in the mixture and let it cool then cut accordingly into one inch pieces.