Holiday Treats

PEPPERMINT BARK
1 package white candy chips
1-2 drops peppermint extract (optional)
1-2 drops red food coloring
8 candy canes, crushed (pea-sized or smaller)

Melt candy chips in double boiler or very carefully over low heat. Stir in extract. Add food coloring & stir once or twice. Quickly pour and spread onto non-stick cookie sheet and sprinkle crushed candy canes on top. I press in the candy gently, using a paper plate that I move around. Put into freezer or fridge for 5-10 minutes. Remove & break into pieces.

CANDIED PECANS
1 lb pecan halves
2 egg whites & 1 Tbsp water
1 C sugar
1 Tbsp cinnamon
1 tsp salt

Whip egg whites & water together. Combine dry ingredients in a separate bowl. Using about a cup full of pecans at a time, stir around in egg white mixture and remove with a spoon. Drop into dry mixture, stir to coat, and remove with a slotted spoon, shaking to remove excess. Spread on baking sheet. Bake at 275º for 20 minutes, stirring once. Remove to cool on platter. Serve in holiday bowls, or fill holiday baggies for gifts. If you bring these to a party, they will be inhaled - watch your fingers!