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caramels from pecanbread

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After all cooked , I put them in mini muffin tins with the mini papers, and it worked really nice. I like using the coconut oil instead of butter.PEANUT BUTTER CARAMELSby

4 tablespoons coconut oil (or butter if using dairy)1 cup honey4 teaspoons vanilla1/4 teaspoon salt1 cup nut butterIn a saucepan, bring butter, honey, vanilla, salt to the simmer stage and cook for 15 minutes. Add peanut butter and stir and simmer five minutes.

Pour into a buttered loaf pan and freeze until just till hard enough to slice with a buttered spatula. Cut them in small squares,wrap in pieces of waxed paper cut to size. Store them in the fridge.Tip: Use Pyrex loaf pan

-- JHscd 4 yearscd

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