Toasted Pecan Cranberry Bark (tvfn)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 36 | Servings | ||
INGREDIENTS
| Heavy duty aluminum foil | ||
| 1 | c | Pecan halves |
| 20 | oz | Vanilla candy coating |
| chopped | ||
| 3/4 | c | Dried cranberries |
| 1/4 | t | Ground nutmeg |
INSTRUCTIONS
Preheat oven to 325 degrees F. Line a cookie sheet with Reynolds Wrap Everyday heavy duty aluminum foil. Place pecans in a single layer on foil-lined cookie sheet. Bake 10 to 15 minutes or until lightly toasted, stirring once. Place cookie sheet on a rack to cool pecan halves. In microwave-safe bowl, melt candy coating in microwave oven following package directions. Remove from microwave; stir in toasted pecans, cranberries and nutmeg until well blended. Spread mixture to 1/4-inch thickness on foil-lined cookie sheet. Refrigerate until cool; break into 1 1/2-inch pieces. Makes about 3 dozen candies. Holiday Candy Gift: For a candy making surface that can take the heat, use a sheet of Reynolds Wrap Everyday heavy duty aluminum foil. Spread candies such as peanut brittle or fudge into a thin layer on a foil-lined cookie sheet to cool. Use additional foil to line a cookie tin for gift giving. Posted to MC-Recipe Digest V1 #368 Recipe by: TVFN: REYNOLDS KITCHENS HOLIDAY RECIPES From: 4paws@netrax.net (Shermeyer-Gail) Date: Sat, 11 Jan 1997 20:56:15 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 20.1mg
Potassium: 36.7mg
Carbohydrates: 10.9g
Fiber: 1.3g
Sugar: <1g
Protein: <1g