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Brandy Eggnog Blondies

1 Tbsp. Margarine Or Butter
1 Cup Pecan Halves
2 Tbsp. Packed Brown Sugar
1/2 Cup Margarine Or Butter -- softened
1/2 Cup Packed Brown Sugar
1 Egg
1/2 Cup Eggnog
1 teas. Watkins Ground Nutmeg
2 teas. Watkins Brandy Extract
1 teas. Watkins Rum Extract
1 Cup Flour
1/2 teas. Watkins Baking Powder
Powdered Sugar

Heat oven to 350. Grease and flour square pan 8x8x2 inches. Melt 1 tablespoon margarine in 7 inch skillet over medium heat. Stir in pecans and 2 tablespoons brown sugar. Cook 3 to 4 minutes, stirring occasionally, until pecans are caramelized; cool. Beat 1/2 cup margarine and 1/2 cup brown sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in egg, eggnog, nutmeg, brandy extract and rum extract. Beat in flour and baking powder on low speed. Stir in pecans. Pour into pan. Bake 23 to 26 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar. Cut into 2 inch squares. 16 squares.

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