Carmel Pecan Nuggets

Caramels with whipping cream.

I didn't have enough wax paper so I used my Silpat.

Caramel. Pecans. Chocolate. Is there a better combination?!? These totally gave me Turtle or Millionaire vibes! Yes, they are written as "carmel" because I imagine that's how the author pronounces the word. To each their own :) So the recipe didn't say what to do with the 2 cups of pecans, so since they're called nuggets, I opted to chop them up. This recipe was super easy to make and so delicious! Everyone in my family loved them! 

I never got them to set though. I let them sit for 24 hours on my dining table, and then decided to throw them into the fridge while we went to Church. Came home and they were still super sticky. So, I went ahead and did the chocolate step. I wasn't sure what was meant by dipping them in the chocolate. I completely covered the first one, then decided that you couldn't tell what was inside. So I dipped the majority of each one and just left the tops exposed. Perfect. Y'all these are so good! I'm currently storing what's left in an airtight container in the fridge. I normally share the recipes I make but these? These are staying here! Let me know in the comments how you pronounce caramel. Is it Care-A-Mel? or Car-Mel? I'm guilty of saying both! haha!

Here's my interpretation of the recipe:

Carmel Pecan Nuggets

Recipe by Dean White

September 10, 1997

24 Carmels

¼ cup Whipping Cream

2 cups Pecans

Melt carmels & whipping cream in microwave for 3* minutes or until melted. Cool a few minutes. Drop on wax paper until set (overnight) usually (not sure if that actually says usually). Melt almond bark in double broiler, dip. Let dry, eat & enjoy.

These are good & easy to make. Hope you can read this I can't write to good.

*I melted the carmels for 1 minute then stirred them. Added another 30 seconds so it wouldn't burn and stirred. Then after one more round of 30 seconds in my microwave, it was all melted. A total of 2 minutes for me. 

 

I hope you enjoy and give this recipe a second chance in your kitchen too.

Real Crazy Cake - Guest Featured Recipe

I'm super excited to share my first guest recipe! This recipe comes from my friend Kristy's (yes we have the same name and spelled the same!) Grandma, Barbara. I love recipe cards like this one. First, because it's handwritten and second, because you can tell it's been made quite a few times. She sent me a few recipes, so I'll be making them in the future.

The first thing I noticed about this recipe was that it doesn't call for any eggs. The fact that there also isn't any milk or butter didn't dawn on me until later. The word before cocoa stumped us all. It obviously looks like "bft" but I couldn't find anything under bft cocoa. So if you know what it could be, please let me know!! This was a simple cake, made in one bowl. While my kids thought it needed some icing on top, I thought it was good without it. Not too sweet and would probably go really well with a scoop of vanilla ice cream :)

My interpretation of the recipe:

Real Crazy Cake

From the Kitchen of Barbara

My Friend Kristy's Grandma

1½ cups sifted all-purpose flour

3 Tablespoons (bft) cocoa

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vinegar

1 teaspoon vanilla

5 Tablespoons salad oil

1 cup water

Combine well all ingredients .

Bake in 8" square greased pan

350° - 35 minutes

I hope you enjoy and give this recipe a second chance in your kitchen too.