SWEETS

SUGARED PECANS
This came from Anne Stovall.

Beat: 1 egg white until foamy
Add: 4 c. pecan halves
Mix: 1/2 c. sugar, 1 1/2 T. cinnamon, 1/4 t. salt
Add pecan halves to dry mixture to coat. Put in single layer on cookie sheet. Bake at 300 degrees for 30 min. Stir every 10 mins.


GOOEY SNICKER BROWNIES
18 servings.
1 Bag Caramels
2/3 c. evaporated milk (small can)
1 German chocolate cake mix (without pudding)
1 c. chopped peanuts
12 oz. chocolate chips
3/4 c. butter (do not melt)

Divide can of milk into equal portions.
Put caramels in bowl and add one portion of the milk. Set aside.
In another bowl, mix the cake mix butter and remaining portion of milk. Mix well. Batter will be very thick. Add nuts and mix. Spread half of the batter into the bottom of a 9x13 pan. Bake for 6 mins. at 375 degrees. While this is baking, microwave caramels until smooth and creamy. Take brownie out of the oven and sprinkle with chocolate chips. Pour melted caramel over chocolate chips and smooth. Dollop the rest of the batter on top of caramel in pieces. You won’t be able to smooth this over the caramel, but just make each piece equal in thickness. Bake for 18 mins. Let Cool. Refrigerate before cutting to set the brownies. Serve cold or room temp.