Recipe - Toasted Pecan Scones

Heavy duty aluminum foil
1 cup Pecan halves
20 ounce Vanilla candy coating,
chopped
Three fourths cup Dried cranberries
One fourth teaspoon Ground nutmeg

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
foillined cookie sheet. Bake 10 to 15 minutes or until lightly toasted,
stirring once. Place cookie sheet on a rack to cool pecan halves. In
microwavesafe 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 1/4inch thickness on
foillined cookie sheet. Refrigerate until cool; break into 1 1/2inch
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 foillined cookie
sheet to cool. Use additional foil to line a cookie tin for gift giving.
Posted to MCRecipe Digest V1 #368

Recipe by: TVFN: REYNOLDS KITCHENS HOLIDAY RECIPES

From: 4paws@netrax.net (ShermeyerGail)

Date: Sat, 11 Jan 1997 20:56:15 0500