Fall seems to be just around the corner… our farmers are eager to get harvest underway. We are pulling out the combine and making all of the necessary adjustments for bringing in those crops. Our landscape has made the shift now where we begin to notice some intense yellows, coppers, rusts, and brown tones. I love to see all of the textures out on the prairie, too – like the crunchy rustling corn stalks and the delicate strands of the remaining soybean pods. Then I’ll see a few glimmers of deep red leaves where they are just starting to turn in color.
“There is a time for everything, and a season for every activity under heaven.” Ecclesiastes 3:11
This is such a changing, beautiful time of year. I find myself in amazement how God’s timing is always perfect. A month ago, I would have never wanted summer to end, but now I’m ready…ready for the cool, crisp nights, sweatshirt weather, hot apple cider, pumpkin spice, rustling leaves, and much more. Are you ready? The farmers are ready too, “How did this year’s crop turn out”? We each have our speculations… After the labor from preparing to planting to growing made for the year; we anticipate the fruit from the harvest.
What are you looking forward to most this fall?
I love dreaming about all the cozy autumn smells, spices, and goodies. We’ve spent a lot of time outdoors this summer, and I hope to get back into more of cooking and baking groove again. A comforting thought is to always have a warm pot of soup to come home to, and some homemade bread. That thought sounds so welcoming after being outdoors on a crisp fall day.
Pecan Praline Crunch
Well, I thought this buttery nutty delight was just the right start to almost fall around here. This recipe is easy and it’s just downright caramel goodness all at once. Don’t bother trying to determine calories on this one, just consider it worth it for the day!
- About 2 sleeves of graham crackers (approx. 25 pieces)
- 1 c. ( 2 sticks) unsalted butter
- 1 c. brown sugar
- 1 t. vanilla extract
- 1½ c. chopped pecans
- ¼ t. sea salt
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and lightly spray with cooking spray. Place the crackers close to each other in rows, but not overlapping. Try to get as flat as possible. Set aside.
- In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat for 2 minutes, stirring continuously. Remove from heat and stir in vanilla and pecans. Evenly pour the hot bubbly mixture over the crackers.
- Bake for approximately 10 minutes or until bubbly. Allow bark to cool in refrigerator (about 30 minutes) before breaking into pieces. Sprinkle with sea salt. Store any leftover in an airtight container.
More rustic fall treats:
Candied Pecans with Cranberries
Chocolate Toffee Saltines
