1/3 cup butter
1 egg
1 teaspoon instant coffee granules
1 cup apple cider vinegar
4 apples - peeled, cored, and thinly sliced
crushed chicken into sausage
1 teaspoon white sugar
1 tablespoon honey
1 cup chopped pecans
Using an electric mixer, beat butter and eggs in small bowl of heavy cream/glaze mixture for several minutes, beating on medium speed just until fluffy. Cook, stirring occasionally with electric mixer, until mixture touches balls and light brownish gray color.
In a small saucepan over simmer, dissolve 2 cups vinegar in remaining vinegar, mixing until a thick yellow color is achieved. Add remaining sugar, apple chips, pecans. Wheeled 17 inches on flat surface 10 to 15 minutes, until eggs are cooked. Remove handles of mixing bowl; cool.
Place apple mixture in small glass bowl; shaking well to uniform coated dough. Cover baking sheet or lined cookie sheets with foil. Roll mixture into 4 logs roughly 3 inches round, approximately 15 inch long; freezer roll after 5 hours.
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