Sweet, Spicy & Salty Candied Pecans

Sweet, Spicy & Salty Candied Pecans

By Jennifer Segal

These candied pecans are perfect to serve with cocktails or toss over salads, and the best part is that they take just 15 minutes to make!

Servings: Makes 2 cups

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

INGREDIENTS

• 1/2 cup Confectioners' sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper

• 4 teaspoons water
• 2 cups pecans (8 ounce bag of pecan halves)

INSTRUCTIONS

1. Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.  
3. Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
4. Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
5. Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.






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6. Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

Caramel Corn

Ingredients:

25-26 cups plain popped popcorn (use 1 cup popcorn kernels and then take out a few cupfulls)
2 cups dry roasted peanuts

2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1 cup butter (2 sticks)
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Directions:

1. Pop popcorn.  (6 tbsp oil and 1 cup popcorn kernels) in a large stockpot.  Pour most of the popcorn out in a giant bowl.  Place a cooling rack on a baking sheet and pour the remaining popcorn on the baking rack so that the seeds can fall through.  Caramel covered popcorn seeds are no bueno for teeth.  Make sure all seeds are filtered out and place the popped popcorn into a turkey roaster pan.  Add the 2 cups of peanuts to the popped corn. Set aside.
2. Preheat the oven to 225 degrees.   Combine the brown sugar, corn syrup, butter and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil on a VERY SLOW BOIL for 5 minutes while stirring constantly.  If your boil is too fast then the caramel mixture will be ruined.
3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pan, and stir to coat. Don't worry too much at this point about getting all of the corn coated.  It will all melt together as it cooks and you stir it every 15 minutes.
4. Bake for 45-50 minutes, removing the pan, and giving them each a good stir every 15 minutes. Test for chewiness.  Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
5. Note:  When cooled, can drizzle with white and dark chocolate.  Yummmmy!

Chocolate Chip Muffins

Chocolate Muffins

METRIC  CUP MEASURES

By Jennifer Segal, adapted from Joyofbaking.com

Calling all chocoholics! These tender chocolate muffins with a double hit of chocolate make a delicious breakfast or after-school snack.

Servings: 12 muffins

Cook Time: 20 Minutes

Total Time: 40 Minutes

INGREDIENTS

• 2 large eggs
• 1 cup low fat buttermilk (If you don't have buttermilk, pour 1 heaping tablespoon of vinegar into a measuring cup and add milk to one cup line.  Let it sit for about 20 minutes)
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
• 2/3 cup natural unsweetened cocoa powder, such as Hershey's
• 1-1/4 cups light brown sugar, packed (be sure it is fresh with no hard lumps)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1cup semi-sweet or bittersweet chocolate chips
• 1 stick (1/2 cup) unsalted butter, melted and slightly cooled

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners.
2. In a large measuring cup or bowl, whisk together the eggs, buttermilk, and vanilla extract.
3. In another large bowl, whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Rub the mixture through your fingers to break up any lumps of brown sugar.
4. To the dry ingredients, add 3/4 cup of the chocolate chips, the buttermilk-egg mixture, and the melted butter. Using a rubber spatula or wooden spoon, mix until until just combined.
5. Using an ice cream scoop or two spoons, fill the muffin cups to the brim with batter. Distribute the remaining 1/4 cup of chocolate chips evenly over the muffin tops, pressing them lightly into the batter. Place in the oven and bake for 8 minutes, then turn the oven down to 350°F and bake for about 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean (check a few spots as the melted chocolate chips will make the tester look wet). Transfer to a wire rack and let cool for about 5 minutes before removing the muffins from the pan; cool on a rack.
6. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Balsamic Chicken Drumettes (and wings)

Balsamic Chicken Drumettes:  (Giada)

NOTE:  Must marinade for at least 2 hours ... make ahead...

Ingredients:


1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

10 to 12 chicken drumsticks

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley

Directions:

1. Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
2. Preheat the oven to 450 degrees F.
3. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Granola

Granola:

(Alton Brown)

Ingredients:

3 cups rolled oats

1 cup sliced almonds

1 cup chopped pecans (or whole cashews or other nut)

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons dark brown sugar

1/4 cup plus 2 tablespoons real maple syrup

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup raisins

Optional Ingredients:  

Vanilla, Cinnamon

Directions:

1.  Preheat oven to 250 degrees F.

2.  In a large bowl, combine the oats, nuts, coconut, and brown sugar.
3.  In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
4.  Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Notes:

As long as you keep the ratios, you can sub out different nuts dried fruits, etc. for different flavor combos.

Jen's Roasted Grape Tomatoes

Jen's Roasted Grape Tomatoes:

Ingredients:

Grape Tomatoes
Olive Oil
Garlic Cloves
Herbs de Provence Seasoning (or fresh herbs)
Salt
Pepper
Fresh Basil
Bread

Optional:  Crushed Red Pepper

Directions:

Preheat oven to 400 degrees.  Rinse and dry tomatoes and put on a cookie sheet with a Silpat.  Add 7-10 whole cloves of garlic.  Toss with olive oil, salt, pepper, herbs de provence.  Roast for about 20 minutes until skins burst.  Top with fresh basil and eat as a side dish or spoon onto bread.

Cinnamon Roasted Almonds

Cinnamon Roasted Almonds

Ingredients:

3 cups raw almonds (1 Costco bag is 9 cups)
1 teaspoon vanilla
1 egg white
1/2 cup white sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 heaping teaspoon cinnamon


Directions:



Preheat oven to 250 degrees. 

Beat the egg white and the vanilla together until very frothy, but not stiff. Add the nuts, and stir until well coated. Mix in the white sugar, brown sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the baking sheet with Silpat. 

Bake for approximately 1 hour, 15 minutes in the preheated oven, stirring every 15 minutes. Allow to cool, then store nuts in airtight containers.