Quick Sweets and Treats

This is Food Season. I enjoy the Holiday decorations, gifts and music, and this year I've taken special joy in our church's Advent Season. But I really enjoy the food! I always make a long list of things I want to prepare, and some things are not going to get done. But here are a few recipes for quick treats that you can do in a short time.

 

CHOCOLATE PEANUT CLUSTERS

This couldn't be easier! I use chocolate almond bark and roasted peanuts. Melt 4-6 squares of the chocolate in the microwave oven in 30 second intervals. Stir and check the consistency after each 30 seconds. Chocolate will hold its shape and look like it isn't melted until it burns if you don't stir it! When melted, add peanuts, stirring them in until you have the ratio that looks good to you. All peanuts should be covered but we like a heavy peanut to chocolate mix. This year I added mini marshmallows to vary the flavor and texture. 

CANDIED NUTS           

 

Ingredients: 
4 cups shelled, unsalted nuts ( I used pecans, but you could use walnuts, peanuts, almonds, etc.)

½ cup granulated sugar

½ cup brown sugar

1 teaspoon salt 

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice, nutmeg, or cardamom (optional, I used pumpkin pie spice – delicious!)

1 large egg white

1 teaspoon vanilla extract

1 tablespoon water

 

Instructions: 

1. Preheat oven to 300 ° F, and line a sheet pan with parchment paper or silicone baking mat. 

2. Whisk together in a small bowl the granulated sugar, brown sugar, salt, cinnamon, and other optional spices. 

3. In a large bowl, whip the egg white with water and vanilla until very foamy using a whisk or electric mixer. 

4. Gently stir in the spiced sugar mixture into the egg mixture. Toss and evenly coat the nuts into the sugar/egg mixture. 

5. Spread the coated nuts evenly onto the baking sheet. Bake for 45 minutes, stirring every 15 minutes. 

6. Let cool completely before storing in an airtight container or sealed bag. 

(recipe from Baker Bettie)

                

FIRECRACKERS(I did a blog on these in December 2017, but I’ve revised the recipe and we like these even better!)1 box saltine crackers

1 ½ cup canola oil

1 ½ Tablespoons Ranch Dressing mix

1 package zesty Italian Dressing mix

2 Tablespoons mixed dry herbs (red pepper flakes, dried parsley, dried chives, etc. The more red pepper flakes, the hotter/more spicy the mix!)

 

Put crackers in a container (I used a turkey roasting bag that I could throw away later so make clean up easier). Mix the other ingredients well and pour over crackers. Close the container tightly and turn until crackers have all absorbed the oil. Let set, turning a few times, for a few hours to allow the crackers to absorb the seasonings.