Welcome to Day 2 of Taylored Expressions sneak peeks! Today the Baker’s Dozen has cooked up some delectable eye candy for you using From the Heart & From the Heart Funnies, illustrated by Taylor herself!
For my project, I made some yummy sugar coated pecans from a recipe I found on-line* and packaged them up in a clear top hinged tin wrapped up with a belly band and made a matching card so this is ready to give as a holiday gift! The pattern paper I used is Imaginisce Cottage Christmas which I got in the TE store (but it looks like they are sold out right now). The solid cardstock I used is the Cottage Christmas cardstock sampler. Check out the cute frame die my image is on, it’s a new Taylored Die which will be available on Friday along with all the other sneak peeks we show (pictured on the right)! The ribbon I used is one of my all time favorites, red with white polka dot, it’s super easy to tie especially if you’re using the fabulous bow-easy! That tool is ALWAYS within my reach at my desk because I used it a lot!
Here’s a close up of the treat tin, isn’t it cute? Oh and those pecans are so yummy I want to share the super easy recipe with you:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees for 1 hour. Stir every 15 minutes.
Here are links to all the ladies who have something to share with us today:
Thanks for stopping by today – hope you come back tomorrow for day 3 sneak peeks!