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Country Christmas Recipes

1/2 lb. Pure Butter

1 c. White Sugar

1 Tbsp. Karo



3 Tbsp. Cold Water

1/2 c. Pecans, chopped



1/4 c. Pecan Meal

4 oz. Milk Chocolate, grated

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15-by-9-inch cookie sheet. Spread to 1/4-inch thickness. Sprinkle chocolate over top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.

Sharon Raasch • Imperial, Neb.

1/2 lb. Pure Butter

1 c. White Sugar

1 Tbsp. Karo

3 Tbsp. Cold Water

1/2 c. Pecans, chopped

1/4 c. Pecan Meal

4 oz. Milk Chocolate, grated

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15-by-9-inch cookie sheet. Spread to 1/4-inch thickness. Sprinkle chocolate over top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.

Sharon Raasch • Imperial, Neb.

1/2 lb. Pure Butter

1 c. White Sugar

1 Tbsp. Karo

3 Tbsp. Cold Water

1/2 c. Pecans, chopped

1/4 c. Pecan Meal

4 oz. Milk Chocolate, grated

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15-by-9-inch cookie sheet. Spread to 1/4-inch thickness. Sprinkle chocolate over top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.

Sharon Raasch • Imperial, Neb.

1/2 lb. Pure Butter

1 c. White Sugar

1 Tbsp. Karo

3 Tbsp. Cold Water

1/2 c. Pecans, chopped

1/4 c. Pecan Meal

4 oz. Milk Chocolate, grated

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15-by-9-inch cookie sheet. Spread to 1/4-inch thickness. Sprinkle chocolate over top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.

Sharon Raasch • Imperial, Neb.

1/2 lb. Pure Butter

1 c. White Sugar

1 Tbsp. Karo

3 Tbsp. Cold Water

1/2 c. Pecans, chopped

1/4 c. Pecan Meal

4 oz. Milk Chocolate, grated

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15-by-9-inch cookie sheet. Spread to 1/4-inch thickness. Sprinkle chocolate over top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.

Sharon Raasch • Imperial, Neb.

1/2 lb. Pure Butter

1 c. White Sugar

1 Tbsp. Karo

3 Tbsp. Cold Water

1/2 c. Pecans, chopped

1/4 c. Pecan Meal

4 oz. Milk Chocolate, grated

Melt butter over medium heat. Add sugar slowly, stir until it dissolves. Add Karo and water. Cook over medium heat until it reaches 290 degrees. Immediately remove from heat and pour into buttered 15-by-9-inch cookie sheet. Spread to 1/4-inch thickness. Sprinkle chocolate over top immediately. As soon as chocolate melts, swirl it with a fork. Sprinkle pecan meal over the top. Chill and crack into pieces.

Sharon Raasch • Imperial, Neb.


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