Candy Brandy Pecans

INGREDIENTS:

6 tbsp butter, melted
1 cup brown sugar
5 tbs brandy
2 tbsp Gingerbread Spice Mix
10 oz-bag whole shelled pecans

DIRECTIONS:

Preheat oven to 325 degrees F. 

Line a baking sheet with tin foil and spray with non stick spray.

Melt butter in sauce pot on medium heat.

Add brown sugar, brandy and Gingerbread Spice Mix, cook for 1 minute until bubbly stirring constantly.

Add pecans and stir until all coated.

Spread out in an even layer on cookie sheet with rubber spatula and bake for 20-25 minutes stirring several times throughout.

Remove from oven to cool and in medium bowl combine:

1/2 cup sugar

2 tsp Gingerbread Spice Mix

Pour pecans in bowl and stir until all coated with sugar mixture. 

Let cool completely and store in airtight container. I put mine in decorative mason jars for Christmas gifts. This would also be good for birthday gifts, hostess gifts, parties, baby showers, Thanksgiving snacks, mother’s day gifts, and father’s day gifts

 

 

This recipe is being shared at Foodie Friends Friday

 

Piggies In Blankets

INGREDIENTS
2 Cans Pillsbury Croissants Dough
1 pkg. mini smokies n cheddar
1 c. Parmesan Cheese (if you want to be fancy you could use poppy seeds here)
1 c. sharp grated cheddar cheese

DIRECTIONS

1. Open the first can of croissant and unroll.
2. Take 1 triangle and separate from the rest of dough.
3. Place the triangle on cookie sheet and lay flat
4. Add 1 t. of sharp cheddar cheese
5. Add 1-2 little smokie hot dogs
6. Roll the croissant starting from the large end going toward the small end
7. Dip the entire “blanket” in the Parmesan cheese
8. Repeat until all croissant dough is used including the second can
9. Bake at 325 degrees for 15 minutes or until golden brown (oven times vary so check after 10 minutes to see the progress)