Puddleduck’s Pecans (Toasted Pecans)

½ C Salad Oil

¼ C White Corn Syrup

Pecans

Salt

Mix oil and corn syrup together. 

Add pecans. 

Spread in flat pan and bake for 1 hour at 225°. 

Drain on paper towels. 

Salt to taste.

Harvest Pumpkin Dip

1 C pumpkin

½ C sour cream

¼ C packed brown sugar

½ tsp cinnamon

1 C Cool Whip or freshly whipped cream

¼ C chopped nuts (optional)

Mix the first four ingredients together. 

Blend completely. 

Then fold in the Cool Whip or freshly whipped cream. 

Top with chopped nuts if desired. 

Serve in a hollowed out pumpkin for an especially festive fall treat.

Serve with Harvest Cinnamon Chips.

Harvest Cinnamon Chips

5 flour tortillas           

Cinnamon sugar

Lightly sprinkle each side of the tortilla with water.

Shake on cinnamon sugar.

Cut into 8 triangles using a pizza cutter or stack and cut with kitchen shears.

Bake at 400° for 8-10 minutes on stoneware, pizza pan, or baking sheet.

Serve with Harvest Pumpkin Dip.