Andreas Pecan Divines Recipes

Steps:

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Spread chopped pecans on cookie sheet and bake for 8-10 minutes until toasted.
• 3. Line a 15x10 inch jelly roll pan with wax paper; lightly spray with Pam or Bakers Joy
• 4. Microwave candy coating, condensed milk and salt together in microwave safe bowl at high for 2-4 minutes. Stir at one minute intervals until melted and smooth.
• 5. Stir in vanilla, almond and pecans; spread in an even layer on prepared pan.
• 6. Cover with wax paper and chill until set - about 1-1/2 hours.
• 7. Turn candy out onto cutting board and cut into squares. Cover and store at room temp.

Steps:

• Preheat oven to 350 degrees F., rack in the middle position.
• Melt the butter. (Nuke it for 3 minutes on high in a microwave-safe container, or melt it in a pan on the stove.) Mix in the white sugar and the brown sugar. Add the vanilla, the baking soda, salt and mix. Add the eggs abd stir it all up. Add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate, Add the rest of the flour and mix throughly.
• Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard-size sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F. for 10-12 minutes or until nicely browned.
• Let cool two minutes, then remove cookies from the baking sheet and transfer to a wire rack to finish cooling.