My Kit Club in Danville hosted a Christmas Candy Exchange on our Club Night. We each give a sample of candy along with a 6x6 recipe card for the candy!
I tested one candy first - Chocolate Mint Bark. Although it was good, I decided to do something different. So I found people to give it all way to and start over! Here is what I ended up making:
Makes: 2 dozen
Hands-on time: 30 min. - Total time: 1 hr. 8 min.
Be sure to use a heavy Dutch oven and a candy thermometer, and make pralines on a day when the weather is dry—humidity can make them grainy.
2 cups pecan halves and pieces
3 cups firmly packed light brown sugar
1 cup whipping cream
1/4 cup butter
2 Tbsp light corn syrup
1 tsp vanilla extract
Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 min or until toasted and fragrant, stirring halfway through. Cool completely (about 15 min.). Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 min or until a candy thermometer registers 236 (soft ball stage). Remove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150 (20-25 min). Stir in vanilla and pecans using a wooden spoon’ stir constantly 1 to 2 min or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10-15 min).
I used our Art Philosophy Cricut Cartridge (of course!) to package the candy to give away! BUT, because of our MOUSE HUNT (see previous post) I didn't have time to really accessorize and make them pretty. - (*Note: I made the candy and bagged it up BEFORE we found evidence of our mouse - so don't toss out the candy, girls! It's clean!)
Even plain and simple, they are still cute! That's what I love about the Art Philosophy boxes and packages - they are adorable on their own merit! How are you packaging your Christmas candy and cookies this year?