It is that time of year… you are making mental, and possibly physical, lists of people to whom you want to give gifts – the neighbors, school teachers, Sunday School teacher, maybe the women in your bible study group. Right? Or is it just me? I want to do something special, but need simple and tasty ideas. Today I will share a few recipes, perfect for these type of gifts. I hope you find the recipes helpful and maybe you will use one when making your Christmas goodies to share. 🙂
Roasted Spice Almonds
- 4 cups w hole un-blanched almonds or mixed nuts
- 1 egg white
- 1 tsp water
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- Preheat oven 350. Spread nuts in a single layer in a shallow baking pan. Bake for 10 minutes. cool on a wire rack for 30 minutes. Reduce oven temp to 325. Grease a 15x10x1 inch baking pan; set aside.
- In a bowl, whisk together egg white and sugar, brown sugar, pumpkin pie spice, and salt. Stir in cooled nuts. Spread nuts in a single layer in the prepared pan.
- Bake about 20 minutes or until nuts appear dry, stirring once halfway through baking. Transfer nuts to waxed paper, separating into individual pieces or small clusters; cool completely. Dive nuts among clear gift bags. Tie bags closed with string and place in tins. Makes 5 1/2 cups.
- 3 cups raw cashews (about 1 pound)
- 3 tbsp packed brown sugar
- 2 tsp kosher salt
- 2 tsp curry powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/4 cup water
- 1 tbsp butter
- Preheat oven to 350. Line a 15x10x1 inch baking pan with parchment paper or foil. Spread cashews in an even layer in the prepared baking pan. Bake about 10 minutes or until lightly browned.
- Meanwhile, in a small bowl, combine 2 tbsp of the brown sugar, the salt, curry powder, cumin, and cayenne pepper; set aside.
- In large saucepan, combine water, butter, and the remaining 1 tbsp brown sugar. Bring to boil, stirring constantly. Add cashews, stirring to coat. Cook and stir about 2 minutes or until liquid is evaporated. Remove from heat. Add curry mixture/ toss gently to coat.
- Spread nuts in an even layer in the same baking pan. Bake for 12 to 15 minutes or until golden brown, stirring once. Cool in pan on a wire rack. Makes 3 cups.
- 1 1/2 cups powdered sugar
- 1/2 tsp ground nutmeg
- 8 cups bite-size corn or rice square cereal
- 1 cup white baking pieces
- 1/4 cup butter, cut up
- 1/2 cup cashew butter or smooth peanut butter
- 1/4 tsp vanilla
- 1 1/2 cup lightly salted cashews
- 1 1/3 cup dried cherries or cranberries and / or chopped dried apricots (about 6 oz)
- In very large plastic bag,combine powdered sugar and nutmeg; set aside. Place cereal in a very large bowl; set aside.
- In a medium saucepan, combine white baking pieces, cashew butter, and butter. Stir over low heat until baking pieces and butter are melted. Remove from heat. Stir in vanilla.
- Pour butter mixture over cereal; carefully stir until cereal is evenly coated. Cool slightly. Add nuts and fruit. Shake just until combines. Pour into shallow waxed paper-lined baking pan to cool. Spoon into containers for gift giving. Makes about 14 cups.
Chocolate- Peanut Holiday Crunch
Prepare as above, except substitute 1/4 cup unsweetened cocoa powder for the nutmeg, peanuts for the cashews, dried fruit bits for the dried cherries, and peanut butter for the cashew butter.
Looking forward to see what you are cooking up during this season of joy and light!