GLAZED PECANS

This recipe comes from a family reunion a few years ago. The author is unknown. I thought it was from my sister Judy but when I called her today she said it was not her recipe. I had a couple of questions and so if you want to claim this recipe I will gladly give you credit

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Glazed Pecans

1 cup nuts( you may use another kind)

2 Tablespoons butter

1/2 cup sugar (white)

1/2 teaspoon vanilla

Line a cookie sheet with foil and grease with butter. Set aside. In an 8 inch skillet combine nuts, sugar and butter. (this is where I had a question) Cook over medium heat until sugar is a rich brown color. (about 10 minutes) Immediately stir in vanilla and spread on cookie sheet. Cool completely. Break into pieces and store in a tightly covered container. Makes about a 1/2 pound. The person who gave this recipe says" We use these as Christmas gifts and are very good"
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I would agree. I used a cast iron skillet and wondered if that may have altered the color at all ...I would also like to caution the baking time is sensitive to burning so you may have to alter your heat a little. I cooked them until the sugar mixture was like caramel and almost burned them. I am going to try again and cook the sugar and butter first, then add the pecans, to see if this will make a difference.

~ENJOY~

Chicken Nibblies

Make a lot of these little appetizers, they go fast! You will need:

• 4 Tablespoons cream cheese, softened
• 2 cups ground cooked chicken
• 2 Tablespoons chopped chives
• 1 teaspoon prepared mustard
• salt and pepper
• 3/4 teaspoon liquid smoke
• 2 1/2 tablespoons milk
• fine dry bread crumbs
• paprika

MUSTARD DIP

• salad dressing or mayonnaise
• soft honey
• prepared mustard

Put first 8 ingredients into a bowl. Mix well adding a bit more milk if needed to hold shape. Roll into 1 inch balls.

Mix bread crumbs with paprika, coat balls and chill.

Mustard Dip: Mix mayo , honey and mustard in a small bowl. Spear smoked balls with wooden pick to dip before eating. Makes 1/2 cup dip and 32 meatballs. recipe from COMPANY'S COMING - Chicken Etc. by Jean Pare'

I added this recipe to the Family Favorites because Jim prepared this as an appetizer for a delicious duck dinner and I could have eaten them all by myself. JIm made them again a few days later and I ate most of them. This is a new family favorite around here~