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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