I hope you can stand one more Fiesta Flower project.
Then I just cut out different sections of the image and layered them together with foam tape to give dimension. I added a little Mango adhesive pearl to the middle.
My gift box is the 1″ thick clear card box.
To adhere the flower to the box, I cut a strip of Spring Willow Medium 2″ wide by 11″ long and folded it around the box. It is not quite long enough to go all the way around, so I kept the space in the front where is would be covered by the flower.
I cut the largest Spellbinders Labels 4 die in Dessert Coral Dark as a background for the flower and just adhered both to the box.
( This is a gift for a friend who is allergic to wheat, so cookies are out…). These little guys are so yummy – they are addictive! Its like eating the best, crunchy top bit of a pecan pie.
Because they are best kept fresh, I sealed them in a zip lock bag before I tucked them into my gift box.
Here is the receipe in case you would like to try them yourself.
- 2 egg whites
- 1 tablespoon vanilla
- 2 1/2 cups pecan halves
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
- Combine the egg white and vanilla in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugars, salt, and ground cinnamon. Fold the sugar mixture in to coat pecans evenly. Spread the nuts over the prepared pan in a single layer.
- Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.
Trust me – they are YUMMY. Speaking of yummy…. I thought I’d share a few new additions to the Paper garden Projects store…