recipes

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Ingredients

• 1 cup Butter, Unsalted, Melted, Should be cooled so that it's warm and not very hot
• 1/2 cup Granulated sugar
•  1 cup Brown sugar
•  2 Eggs, 
• Large 1.5 tsp Vanilla extract 
• 2.5 cups All-purpose flour
•  1 tsp Cinnamon powder 
• 1 tsp Cornstarch
•  1 tsp Baking soda
•  1/2 tsp Baking powder
•  1.5 cups Arbuckle Mountain Pecans, Roughly chopped

Instructions

1. In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
2.  Add eggs, vanilla extract and mix until smooth.
3.  Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined. 
4. Mix in pecans and toffee bits until evenly distributed.
5.  Chill dough for 30-45 minutes to make it easier to handle. 
6. Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.  
7. Place them on a cookie tray, lined with parchment paper.
8.  Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges.  Enjoy!

Ingredients

• 2 1/2 cup Arbuckle Mountain Pecan halves
•  1 stick butter butter 
• 1 packed cup brown sugar
•  1/2 cup light corn syrup
•  3/4 cup + 2 tablespoons sweetened condensed milk
•  1/2 teaspoon vanilla 1 12 ounce package milk chocolate chips 1/2 teaspoon shortening

Instructions

1. In a large skillet, toast the pecans over medium high heart for a few minutes. 
2. Line 2 large baking sheets with parchment paper and spray with nonstick cooking spray. 
3. Arrange the toasted pecans in groups of 3 leaving about an inch of space between each group. Set aside.
4.  In a medium saucepan, melt the butter over medium-high heat.
5.   Stir in the brown sugar, corn syrup, and sweetened condensed milk. Cook and stir continuously until it reaches 235-240F on a candy thermometer. 
6. Remove from heat and stir in the vanilla. 
7. Drizzle about 1/2 tablespoon of caramel over each cluster, set aside.
8.  Fill a pot about 1/4 of the way with water, and fit with a bowl that wont touch the bottom of the pot to create a double boiler.
9.  Heat the pot over medium heat. 
10. After letting it heat up for a few minutes, start to stir the chocolate chips until they are fully melted and smooth.
11.  Stir in the shortening and spoon about 1/2 tablespoon on the top of each cluster.
12.  Once the chocolate has cooled serve immediately or store in an airtight container with parchment paper between each layer of clusters.