"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cranberry Pecan Candy, by Sandy Osborn, is from Osborn Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup chopped pecans 1 – 20 oz pkg white almond bark ¾ cup dried cranberries (I use 1 cup craisins) ¼ tsp nutmeg
Toast pecans on aluminum foil covered cookie sheet at 325 degrees for 10-15 minutes, stir once. Melt almond bark in microwave, then stir everything together. Spread mixture about 1/4 inch thick on a cookie sheet. Let cool, then break into pieces.
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