Cappuccino Pecan Nuggets Recipes

Steps:

• Stir together eggs, granulated sugar and salt in heavy Dutch oven. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, just until mixture coats a metal spoon; remove from heat. Stir in vanilla. Stir together coffee and liqueur. Gradually stir coffee mixture into egg mixture; keep warm.
• Just before serving, beat whipping cream and brown sugar in chilled large bowl with electric mixer on high speed until stiff. Gently stir 2 cups of the whipped cream into egg mixture.
• Pour into mugs. Top with dollops of remaining whipped cream. Sprinkle with cinnamon. Serve immediately. Immediately refrigerate any remaining nog.

Steps:

• Bring to a bubble, stirring constantly: honey, milk, butter, flour and sugar until mixture reaches 242 degrees.
• Remove from heat and add vanilla and chopped pecans.
• Mix well and pour into well buttered 8x8 pans.
• Sprinkle top with grated chocolate while hot.
• Swirl with fork as it melts.
• Allow to cool to room temperature (over night is best) and slice into 36 or 49 squares.
• Drop each square in pecan meal, roll into a ball and place a pecan half on top.

Steps:

• Preheat oven to 250º. In a large mixing bowl, beat egg white on high until stiff peaks form. Gradually add brown sugar, then vanilla, continuing to beat until smooth.
• With a large spoon, gently stir in pecan pieces until well coated. Place individual pecans on foil covered cookie sheet. Pecans should not touch.
• Bake at 250º for 30 minutes. Turn oven off and let pecans stand in oven 30 additional minutes. Cool a few minutes before removing from foil.