Friday, September 30, 2016

Apricot Pecan Balls

Apricot Pecan Balls

Here's what you'll need:
Sheet Pans lined with Parchment Paper.

2 C Chopped Pecans, divided
1 1/2 C Brown Sugar, divided
1 C Finely Chopped Dried Apricots
1 Large Egg, beaten
8 TBS Butter, softened.
2 1/2 C Rice Krispies Cereal
1 tsp Vanilla

In a Large Saucepan on Medium High Heat:
1 C Pecans
1 C Brown Sugar
Bring to a Boil, stirring often.
Remove from Heat.

Stir to combine well.
Allow to Cool.

In a Zip Lock Bag :
Remaining Pecans
Use a Rolling Pin and crush them to a fine consistency.

In a Medium Mixing Bowl:
Processed Pecans
Remaining Brown Sugar
Whisk well.

Use a 1 1/4" Cookie Scoop and roll cookie dough into balls.
Toss them to coat well in the Pecan/Sugar Mixture.
Transfer them to the Sheet Pan to cool completely.
Store them in an airtight container.

Peace in the Kitchen!

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