Yesterday Ainsley, Ryan and I made two delicious treats: Cinnamon-Sugar Pecans and Peppermint Bark. Both are remarkably easy. It’s not too late to make them if you need a gift for a neighbor or teacher.
6 cups pecan halves
2 egg whites
2 Tbsp water or vanilla (I used vanilla)
1 1/4 cup brown sugar (dark or light)
1/2 tsp. salt
3 tsp. cinnamon
Whisk egg whites and vanilla together until very frothy
In a separate bowl mix the dry ingredients, except the nuts.
With the nuts, toss them in the egg whites until they are nice and wet.
Then fold them into the dry ingredients to coat them nicely with the cinnamon and sugar.
Place them on a baking sheet in an oven that’s preheated to 225 degree F. Bake them for an hour, flipping them every 15 minutes.
Cool them completely before storing.
The peppermint bark is just as easy, if not easier.
1 cup of crush peppermints or candy canes
2 lbs white chocolate or vanilla almond bark
A dash of peppermint extract (optional)
Crush up your candy.
Break apart the almond bark and melt it. (I used less than 2 lbs per 1 c candy and it worked out fine)
Stir the candy into the melted chocolate.
Spread onto a waxpaper-lined cookie sheet (I used one, I wish I would’ve used two to make my bark thinner).
Place in the fridge for 45 minutes or until hard.
Break into small pieces
and serve.
Ainsley didn’t want to help me at first, but as soon as I started breaking eggs and measuring things she jumped up on a chair. Ryan pulled a chair over and said, “Too, too.” It’s his way of saying he wants in on the action. They both were very helpful making the nuts and unwrapping the candy. Ainsley even helped crushed the peppermints. Once I started working with hot chocolate, it was hands off for the little ones. Other than that, these are very kid-friendly recipes.
Have fun!
(c) 2016 Leighann Marquiss