Christmas treats.. Ideal for gift giving or party snacks
Cinnamon-Maple Pecans
2 cups pecan halves
1/4 cup real maple syrup
1/4 teaspoon vanilla
1 tablespoon butter
1/4 teaspoon cinnamon
2 dashes salt
1/4 cup real maple syrup
1/4 teaspoon vanilla
1 tablespoon butter
1/4 teaspoon cinnamon
2 dashes salt
Preheat oven to 300 degrees F. Spread pecans out on a baking sheet. Place the pecans in the oven and toast for 8-10 minutes, or until fragrant.
Remove pecans from oven and set aside to cool. In a small saucepan combine the maple syrup, vanilla, butter, cinnamon and salt. Stir until combined and butter is melted.
Add pecans to a medium sized bowl. Drizzle with maple syrup mixture and toss to combine. Spray a baking sheet with spray oil, such as PAM. Spread pecans on greased baking sheet. Return to oven and roast at 300 degrees F for 20-25 minutes.
Place nuts on top of parchment/silpat, spreading so they don't stick to each other while they cool. When cool, package as you'd like or simply place in a bowl on the counter for snacking.
Sugar and spice almonds
2 cups whole almonds
2 tablespoons butter
1 tablespoon water
1/4 cup brown sugar
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cinnamon
3 dashes cayenne*
1/4 teaspoon salt
Preheat oven to 300 degrees F. Spread almonds out on a baking sheet. Place the almonds in the oven and toast for 8-10 minutes, or until fragrant.
Remove almonds from oven and set aside to cool. In a small saucepan combine the butter, water, sugar, paprika, cumin, cinnamon, cayenne, and salt. Stir until combined, butter is melted, and sugar has dissolved.
Add almonds to a medium sized bowl. Drizzle with sugar and spice mixture and toss to combine. Spray a baking sheet with spray oil, such as PAM. Spread almonds on greased baking sheet. Return to oven and roast at 300 degrees F for 20-25 minutes.
Place nuts on top of parchment/silpat, spreading so they don't stick to each other while they cool. When cool, package as you'd like or simply place in a bowl on the counter for snacking.
Sugar and spice almonds
2 cups whole almonds
2 tablespoons butter
1 tablespoon water
1/4 cup brown sugar
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cinnamon
3 dashes cayenne*
1/4 teaspoon salt
Preheat oven to 300 degrees F. Spread almonds out on a baking sheet. Place the almonds in the oven and toast for 8-10 minutes, or until fragrant.
Remove almonds from oven and set aside to cool. In a small saucepan combine the butter, water, sugar, paprika, cumin, cinnamon, cayenne, and salt. Stir until combined, butter is melted, and sugar has dissolved.
Add almonds to a medium sized bowl. Drizzle with sugar and spice mixture and toss to combine. Spray a baking sheet with spray oil, such as PAM. Spread almonds on greased baking sheet. Return to oven and roast at 300 degrees F for 20-25 minutes.
Place nuts on top of parchment/silpat, spreading so they don't stick to each other while they cool. When cool, package as you'd like or simply place in a bowl on the counter for snacking.
Chocolate bark
Your favorite chocolate
Various nuts
Various dried fruits
Melt chocolate over a double broiler, or in the microwave.
Pour onto parchment or wax paper and sprinkle on your topping choices.
(Press larger hunks of toppings slightly into the chocolate so it doesn't fall off once dry)
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