ake for 15 minutes.
Praline Sauce.
1. Heat pecans
Boil water, sugar and corn syrup hard for one minute.
Remove from heat.
Add marshmallows, stirring until melted.
Add pecans. Mix well.
Spoon out onto waxed paper.
n morsels, vanilla, marshmallow creme, praline liqueur and pecans, whipping constantly
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
/2 cup of perfect pecan halves. Set aside until pie
emaining ingredients except for the pecan halves and mix thoroughly.
Prepare pie crust.
Mix dry ingredients.
Add all other ingredients; add pecan halves last.
Mix by spoon 20 beats.
Bake at 375\u00b0 for 50 minutes, or until dark brown.
Let cool.
Combine cereal and pecan pieces in a 13 x 9-inch pan and set aside.
Combine corn syrup, brown sugar and margarine in a 2 cup microwavable bowl.
Microwave 1 1/2 minutes or until boiling. Stir in vanilla and baking soda.
Pour over cereal mixture.
Stir to coat evenly.
Bake 1 hour, stirring every 20 minutes, in 250\u00b0 oven.
Spread on cookie sheet to cool.
Break into pieces.
Yields 10 cups.
Bring water and sugars to a boil in a saucepan.
Add pecans. Boil to the soft ball stage (238\u00b0 on candy thermometer).
Beat until creamy.
Drop in small mounds on a buttered platter.
For creamier candy, use milk instead of water.
Combine sugar, milk and soda in large heavy saucepan; cook until a few drops form a soft ball when dropped in cold water. Stir as little as possible.
Remove from heat.
Add butter and vanilla.
Beat until creamy.
Stir in pecan halves.
Sprinkle salt onto waxed paper.
Quickly drop pecan mixture by spoonfuls onto paper to form patties.
Cool.
Store in covered container.
br>Cool completely.
Break candy apart into desired sizes (NOTE
Mix milk, sugar, Karo syrup and pecans and boil to 240\u00b0 on a candy thermometer.
Remove from the heat.
Cool to lukewarm and add butter and vanilla.
Beat lightly until mixture begins to thicken.
Drop by spoonfuls onto waxed paper.
You must work fast taking it up so it will look smooth.
he pecans and the Andes candy cane mint baking chips.
Beat
egg white until stiff.
Add brown sugar and salt. Coat pecan halves and drop onto greased cookie sheet.
Bake at 275\u00b0 approximately
30
minutes.
If
large
pecan halves are used, drop
one
at
a time on the sheet.
If small halves are used, drop 2 or 3 in a cluster.
f one layer with Creamy Pecan Frosting.
Place second layer
Mix sugar, milk, and syrup; then add pecan halves and cook until a hard ball forms in water.
Remove from heat; add vanilla and butter.
Beat until it begans to harden.
Drop by spoonfulls on wax paper.
Mix egg white until stiff.
Add brown sugar and vanilla.
Mix until foamy.
Add 2 cups of pecan halves.
Mix well.
If pecans are fresh, salt and bake them.
Place 1/2 pecan inside pitted date.
Roll in sugar.
Melt in top of double boiler the first 3 ingredients, then add pecan halves.
Drop by teaspoonfuls onto wax paper on cookie sheets.
Chill.
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.