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Pecans with Cranberries 2014
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Pecans with Cranberries 2014
By Sandy Polito
A decadent snack winning first prize at the 50th reunion that can be eaten as a snack or sprinkled on spinach salad or ice cream.
2 tbsp. sugar or Splenda
1 tsp. salt
1 tsp pepper
1 tsp vanilla
2 tbsp. real maple syrup
4 lbs pecans
Dried cranberries
Chocolate chips optional
Preheat oven to 325 degrees. In a medium mixing bowl, mix the sugar, salt, pepper, vanilla and maple syrup. Add 1 1/2 lbs pecans a little at a time to coat with mixture. Place parchment paper on 3 cookie sheets but do not grease. Spread nuts thin so they do not touch each other. Bake 17 minutes and taste a sample nut to determine if 2-3 minutes more is needed. Exercise caution as nuts burn easily. If starting to burn, pull parchment paper with nuts on it. Remove from cookie sheet to start cooling.

Cool 15 minutes and place in attractive dish with cranberries and chocolate chips if desired. No refrigeration needed and will keep 5 days.
Prep Time: 30 minutes Cook Time: 15 minutes
Category: Appetizers Servings: 4

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