Savoury and sweet rolled into one sensational snack! Prep & Cooking: 20 minutes Makes: approximately 4 cups Main Ingredients: 4 cups raw cashews – if you are using roasted nuts cut the roasting time in half (if needed check the label or ask the seller to find out if the nuts are roasted) 3 tbsp maple syrup 2 tbsp olive oil – if you are using roasted nuts cut the oil in half 2 tbsp lemon juice Seasonings/Spices: 1 ½ tsp salt 1 tsp chili powder 1 tsp cayenne pepper 1 tsp smoked paprika ¼ - ½ tsp chili flakes Method: Preheat oven to 350°F and line two baking sheets with parchment paper or tin foil. Place the cashews in a large bowl. In a small bowl, combine oil, maple syrup, lemon juice, salt, and spices. Whisk together and pour over the cashews. Stir gently to coat the cashews, taking care not to break them. Spread the nuts evenly in one layer on the prepared baking sheets. Bake for 15 -20 minutes, stirring halfway. The nuts will burn easily so watch them closely. As mentioned above, if the nuts are not raw, and have already been roasted, bake for 10 minutes, stirring hallway and watching closely. Allow the nuts to cool completely before storing for up to a week in an airtight container. These nuts make a tasty addition to any holiday table. A great snack with a holiday drink or a spicy surprise for a hostess or host.
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A simple yet decadent treat perfect for Holiday indulging! Prep Time: 30 minutes Makes: approximately 20 cookies Main Ingredients: 1 package (approximately 300 grams or 20 cookies) of chocolate sandwich cookies, you know the kind; white creamy centre between two thin chocolate cookies *use a gluten-free variety if needed 250-300 grams dark or semi-sweet chocolate (not baker’s chocolate) – you can use a chopped bar of chocolate or chocolate chips, just look for the weight on the packaging Decorative sprinkles, chopped nuts, crushed candy cane etc. for topping Method: If using a bar of chocolate, chop it in to small pieces (see photo). In a double boiler, melt chocolate pieces or chips over medium-high heat until all pieces are melted and the chocolate is smooth. Alternatively, you can melt chocolate chips in a microwave safe bowl on medium-high for one minute and in 20 second intervals after that, stirring at each interval until the chips are melted and smooth. While the chocolate in still warm, using a fork or slotted spoon, dunk and coat each sandwich cookie. You may need to give each cookie a gentle shake to remove excess chocolate. After coating the cookie, place them onto a parchment or wax paper lined cutting board or on a cookie cooling rack with paper underneath to catch drips. Decorating small batches of 4-6 coated cookies at a time seems to work best and the decorations will adhere better to warm chocolate. Allow these coated and decorated cookies to cool at room temperature for 20-30 minutes before enjoying or packaging. Place parchment or wax paper in between cookies when packaging to ensure that the cookies won’t stick together and that your decorations will stay intact. Cooled cookies can be kept in the fridge, but they are best stored at room temperature to avoid any discolouration of the chocolate. Tips & Variations:
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