Say it with me: Homemade
Almond Pecan Joys
49 things I’ve learned from my ___ years of existence, in no particular order:
1 Floss. 2 Wear comfortable shoes. 3 Go to the bathroom before you leave. 4 Spend less than you make. 5 Dance. 6 Just because it’s free, doesn’t mean you need it. 7 Master a recipe for something obscenely delicious. 8 Call your grandma. 9 Look both ways before you cross the street. 10 Don’t speed. 11 You will get caught eventually. 12 Give compliments more often. 13 Chocolate is good. 14 Diet pills don’t work. 15 Paying taxes sucks. 16 Coffee with cream is good. 17 Black coffee is gross. 18 learn from your mistakes. 29 Smile. 20 Naps are good. 21 Smell the flowers. 22 It’s the little things. 23 Don’t take things too personal. 24 Go to the doctor. 25 Buy insurance. 26 Write a thank you note. 27 Care. 28 Less is more. 29 Everyone knows more about something than you. 30 Nobody has it all figured out. 31 Go with your gut. 32 Don’t overthink it. 33 Swearing was cool when it was forbidden. 34 Swearing can make you sound dumb. 35 Try something new. 36 Things are not as you remembered as a kid. 37 Life is a solo trip with visitors, some long-term, some not. 38 Foil doesn’t do so well in the microwave. 39 It’s much easier to fall in love than to stay in love. 40 Family is important. 41 Do what makes you happy. 42 Timing can make all the difference. 43 My dryer eats socks. 44 Anyone who judges you by the car you’re driving or the shoes you’re wearing isn’t worth impressing anyways. 45 Zicam (zinc) really does shorten a cold. 46 The store brand jelly is good enough, the store brand ketchup is not. 47 Music is powerful. 48 I was young when I learned thirty eight, no worries. 49 Smiles and yawns are contagious.
None of these really have much to do with what I’m about to share - well, except #13.
Don’t you hate when you have to go back and figure out what 13 was?
#13 with coconut is even better.
This recipe was adapted from the fabulous, Joy the Baker.
- 2½ cups shredded coconut (ex: Log House)
- ¼ cup lite corn syrup
- 12 whole walnuts, pecans or almonds
- 1 teaspoon vanilla extract
- dash of salt
- 1 (16 oz.) package Chocolate CANDIQUIK Coating
- Heat corn syrup in saucepan over medium heat until simmering, stirring frequently.
- In a medium bowl, mix heated corn syrup with shredded coconut, vanilla, and salt. This mixture will be thick and sticky.
- With hands, form 1 tablespoon of coconut mixture into an oval about 2 inches long and ¾ inch thick, packing firmly. Press walnut on top. Place on a wax lined baking sheet and repeat until all of the coconut mixture is gone, chill in the freezer for 20-30 minutes (mixture will be easier to dip in the Candiquik when it’s cold).
- Melt Chocolate CANDIQUIK according to directions on package.
- Remove the coconut candies from the freezer. Place 1 coconut candy on a fork. Use a spoon to pour a bit of chocolate CANDIQUIK over the top of the walnut. This will help the walnut stick to the candy and not fall off when dipping. Lower fork into the CANDIQUIK and spoon chocolate over the rest of the candy coating completely. Lift fork and gently shake to let the excess coating drip off.
- Place candy on wax lined baking sheet to set. Repeat until all candy is coated.
- Store in an airtight container at room temperature.
Hope you enjoy these as much as I did!!!