1 cup chopped pecans
1 cup miniature marshmallows
1/4 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup buttermilk
1 egg white, beaten
1/4 cup milk
1 (6 ounce) container frozen whipped topping, thawed
1/2 cup frozen whipped topping, thawed
Heat 1/2 cup of butter or margarine in a medium saucepan over medium heat. Add 1 cup pecans and 1/2 cup marshmallows; stir until mixture is smooth. Add another cup of brown sugar, salt and nutmeg, stirring until sugar is dissolved. Stir in buttermilk and egg white, one at a time, until mixture resembles stiff peaks. Gradually stir in thawed frozen whipped topping. Whisk in remaining marshmallows, until no streaks remain. Continue to stir until thickened, about 5 minutes. Pour over saucepan. Simmer 3 to 5 minutes, until thickened.
Heat remaining butter or margarine or butter or shortening in a medium saucepan over medium heat. Whisk in 1/2 cup milk and 1/2 cup buttermilk. Whisk until smooth. Stir in 1/2 cup whipped topping until thickened. Whisk in remaining marshmallows. Spoon over saucepan. Simmer 5 minutes, until thickened. Garnish each dish with a slice of lemon.
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