CINNAMON-SUGAR CANDIED PECANS

INGREDIENTS:

• Ar 1 
  cup
   
  granulated sugar
•  2 
  teaspoons
   
  ground cinnamon
•  1 
  teaspoon
   
  salt
•  2 
  egg whites
•  2 
  tablespoons
   
  water
•  ½ 
  teaspoon
   
  vanilla extract
•  

DIRECTIONS:

1. Preheat oven to 250 degrees F. Line a large rimmed baking sheet with parchment paper; set aside.
2. In a large zip-top bag, combine the sugar, cinnamon and salt; set aside.
3. In a large bowl, whisk together the egg whites, water and vanilla extract. Add the pecans to the bowl and stir them into the egg white mixture with a rubber spatula, making sure they are all moistened. Using a slotted spoon, remove the pecans from the egg white mixture and drop them into the bag with the cinnamon-sugar mixture. Once all of the pecans are added, seal the bag, and shake it to coat all of the pecans.
4. Using a clean slotted spoon, remove the pecans from the bag and place onto the prepared baking sheet in a single layer. Bake for 1 hour, stirring them every 15 minutes. Remove from the oven and cool to room temperature. The pecans can be stored in an airtight container at room temperature for up to 2 weeks.

Chocolate Peanut Butter Fudge Swirl

 Prep Time: 10 minutes

 Cook Time: 15 minutes

 Total: 25 minutes

Serves: 30

Ingredients

8 oz. milk chocolate bar such as Hershey Bar, broken into pieces

1 pkg. semi-sweet chocolate chips

8 oz. white chocolate bar plain, try to find actual candy bars... not white almond bark or baking chips

1 pkg. peanut butter chips the one I found was Reese's brand

1/2 c. butter divided (1 stick)

1 7-8 oz jar marshmallow fluff (marshmallow whip), divided

4 1/4 c. sugar

1 12oz. can evaporated milk

Instructions

In a large mixing bowl, combine milk chocolate bar pieces, semi-sweet chocolate chips, 4 Tbsp. butter, and half of the marshmallow whip. Set aside.

In a separate large mixing bowl, combine white chocolate bar pieces, peanut butter chips, 4 Tbsp. butter and remaining marshmallow whip. Set aside.

In a large saucepan, combine sugar and evaporated milk. Bring to a rolling boil over medium heat. Stir CONSTANTLY for

4 MINUTES.

Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.

Stir each bowl until all chocolate is melted and smooth.

Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.

Using a knife, swirl the two types of fudge together to make a pretty, swirled design.

Cover tightly and refrigerate until hardened (several hours or overnight).

Keep refrigerated until ready to serve.