These are good on their own, also can be added to Autumn Salad
1/4 cup butter
1/4 cup light corn syrup
2 tbsp. water
1 tsp salt
1 lb pecans
Preheat oven to 250 degrees.
Line a baking pan with foil.
In a saucepan, combine butter, syrup, water and salt, and bring to a boil.
Add pecans and stir til completely coated.
Spread nuts on baking sheet evenly.
Bake for 1 hour, stirring every 10 minutes.
Cool and serve.
- High quality hot dogs (my fav is Hebrew National)
- Cheese of choice (for me, cheddar)
- Croissants or bread sticks in a tube
Make a slit in each hot dog the long way.
Cut slices of cheese about 1/4 inch thick and 1/2 inch wide, a bit shorter than the hot dog.
Open the bread sticks or croissants, unstick them from each other, and wrap one around each hot dog in a spiral.
Put on cookie sheet and bake at recommended temperature from the bread wrapper for about the time it says; keep an eye on them, make sure they’re done and browned but not burned.
NOTE: A package of Hebrew National has seven hot dogs, the croissants or bread sticks usually have eight or ten…you can get creative with the extra bread…