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9.75 oz. Pangburn's Millionaires. Description . Choice pecans. sweet caramel. premium milk chocolate. and just a touch of honey. Pangburn's Millionaires have been a favorite ever since H.T. Pangburn created them in his Texas drugstore way back in 1914. Nutrition & Ingredients.
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Instructions. Preheat oven to 350 degrees F. Line an 9×9 inch square pan with parchment paper. Make the shortbread: In a medium bowl, stir together the flour and kosher salt. Add the oil and maple syrup and stir it together with a spoon, then when it starts to come together use your hands to knead it into a dough.
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Instructions. Toast pecans at 300 on a cookie sheet 5-8 minutes until fragrant. Let cool. Microwave caramels, condensed milk and butter until perfectly smooth. Let cool a bit. Microwave chocolates gently and let cool a bit. Arrange pecans on wax paper in a cluster. Spoon on some caramel.
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Instructions. In microwave-safe bowl, microwave milk and caramel bits in 30-second increments until melted; stir until smooth. Stir in pecans and drop by teaspoonfuls onto wax paper. Let stand until firm. Microwave chocolate chips until melted; stir until smooth. Dip candies into melted chocolate, allowing excess to drip.
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Place milk chocolate in bowl; cook, stirring occasionally, until melted, 3 to 5 minutes. Remove from heat, and spoon melted chocolate evenly over caramel mounds. Chill until chocolate is just set, 10 to 15 minutes. Before serving, let candies come to room temperature, about 20 minutes. Store with wax paper or parchment paper between candy.
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In a 15x10x1-in. baking pan, combine pecans and butter. Bake at 250° for 20-30 minutes, stirring every 10 minutes. Remove from the oven; transfer to a bowl. Add candy coating and stir until evenly coated. Drop by rounded teaspoonfuls onto waxed paper.
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Preheat oven to 350 degrees F. Line an 9×9 inch square pan with parchment paper. Make the shortbread:In a medium bowl, stir together the flour and kosher salt. Add the oil and maple syrup and stir it together with a spoon, then when it starts to come together use your hands to knead it into a dough. Use your fingers to squeeze out any lumps in.
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Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set. Drizzle melted candy coating over clusters; refrigerate for 10 minutes or until set. Store in airtight containers.
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Description. Buttery pecans, creamy caramel with a touch of honey, and premium milk chocolate. This generous candy has plenty of mouthwatering flavor. enough to more than satisfy that craving for something sweet! One Pangburn's Millionaire$ candy cluster is worth more than its weight in gold. This collection of pecans and honey covered in.
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Slowly melt caramels and milk in a medium-sized saucepan. 2. Add chopped pecans and mix well. 3. Remove from heat and let the mixture cool for about 30 minutes to an hour. This way they'll hold their shape better. Meanwhile, line two large cookie sheets with foil and lightly grease with cooking spray.
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Pangburn's Millionaires have been a favorite ever since H.T. Pangburn created them in his Texas drugstore way back in 1914. Pangburn's of Texas Millionaires Choice Pecans and Honey Caramel Covered in Milk Chocolate have plenty of mouthwatering flavor enough to more than satisfy that craving for something sweet during the season.
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Transfer the caramelized nuts to a food processor. Process for 7 to 10 minutes, stopping and scraping the bowl as necessary, until the pecans form into a thick and creamy caramelized pecan butter. It takes a while to come together, so just keep processing. Then, spread the pecan butter onto the cooled shortbread crust using a spatula.
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