Sweet & Spicy Roasted Nuts

Sweet & Spicy Roasted Nuts
by Tony Rosenfeld

Guests dropping by at the last minute? The more the merrier! These sweet-spicy nuts have only a few ingredients, are simple to prepare, and take a less-is-more approach to entertaining.Would also make a great Hostess gift for those last minute "invites"!

Yields 3-1/2 cups.(Please note that the nuts & the butter required for this recipe are BOTH of the un-salted type)

1 pound mixed unsalted almonds, pecans, and cashews
1-1/2 Tablespoons light brown sugar
2 teaspoons chopped fresh thyme
1/2 teaspoon chipotle powder
Kosher salt
2 Tablespoons unsalted butter, melted

Position a rack in the center of the oven and heat the oven to 400°F. Spread the nuts on a large rimmed baking sheet and roast until they start to brown, about 10 minutes.

While the nuts are roasting, combine the sugar, thyme, chipotle powder, and 1 tsp. salt in a small bowl. Transfer the nuts to a large bowl, add the butter, and toss well. Add the sugar mixture and toss again to coat evenly. Season with more salt to taste, transfer to small bowls, and serve while still warm. (These are also good at room temperature and will keep in an airtight container for at least 3 days.)


Hershey Cocoa Fudge

Hershey Cocoa Fudge
3 cups granulated sugar
4 T. corn syrup
1/2 cup Hershey's Cocoa
1 cup milk (can be evaporated or reg. milk)

Bring to rolling boil, stirring constantly. Lower heat and use a candy
thermometer….heat to 238º. Remove from heat immediately. Add 4 T
butter (or margarine) and 1 tsp. vanilla. Let cool briefly.

Beat (I use a hand mixer) until it changes color and is not so glossy.
Add nuts, if desired and pour quickly into an 9" x 9" pan. Let
cool and cut into squares.



Halloween Double Dipped Caramel Apples

Just think of the calories!
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Halloween Double Dipped Caramel Apples

4 or 5 medium apples Wooden sticks 2 (14 ounce) packages caramels (96 pieces), divided First Caramel Layer Wash and dry apples; insert stick into stem end of each apple. Microwave 1 package of the caramels and 2 tablespoons of the water in a small deep microwave-safe bowl on HIGH for 2-1/2 to 3-1/2 minutes or until smooth, stirring every minute. If caramel sauce is too thin, let stand about 2 minutes before dipping apples. Dip apples into hot caramel sauce; turn until coated. Scrape excess sauce from bottom of apples. Place on greased wax paper. Refrigerate 1 to 2 hours. Second Caramel Layer After refrigerating, repeat microwave and dipping directions with remaining the remaining package of caramels and 2 tablespoons water. See decorating ideas below for warm caramel apples. Otherwise, refrigerate 1 to 2 hours. See decorating ideas below for chilled caramel apples. Store decorated apples in refrigerator. Let stand at room temperature 15 minutes before serving to allow caramel to soften. Makes 4 to 5 medium apples or 2 large (3/4 to 1 pound each). Decorating ideas for warm caramel apples Roll in chopped pecans or nuts of your choice; drizzle with melted apples. Decorate with non-pareil covered semi sweet chocolate chips; drizzle with melted white chocolate. Roll in graham cracker pieces and miniature marshmallows; drizzle with melted chocolate. Roll in macadamia nuts or premium mixed nuts; drizzle with melted white and semi-sweet chocolate. Decorating ideas for chilled caramel apples Dip apple in melted chocolate, several times, waiting for chocolate to harden a little between each dip. Use white or semi-sweet chocolate or marbleize. Dip bottom of apple in melted chocolate; decorate with toasted coconut and slice almonds. Decorate with melted white or semi-sweet chocolate and sprinkles. Any of these apples can be decorated with anything you choose, such as raisins, chopped malted milk balls, peanut butter chips, chopped potato chips or pretzels.

Halloween Bars

Halloween Bars

1/2 c. margarine or butter 1 & 1/2 c. graham cracker crumbs 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) pkg. milk chocolate chips 1 c. peanut butter-flavor chip-its

Instructions

Preheat oven to 350 degrees (325 degrees for glass dish). In 13 x 9 inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour sweetened condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.(how many you get!......depends on how BIG you cut!)



Fudge & Marshmallow Squares

Wow!
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Fudge And Marshmallow Squares

2 cups sugar 5 tablespoons cocoa 1/8 teaspoon salt 1 cup milk 2 tablespoons syrup 1 teaspoon vanilla 2 tablespoons margarine 16 marshmallows, cut up or 1 cup marshmallow cream 2 cups graham cracker crumbs 1 cup nut meats

Instructions

Mix dry ingredients, add milk and syrup. Cook to soft ball stage, stirring constantly. Remove from heat. Add vanilla, butter and marshmallows. Beat. Add crumbs and nuts. Put in buttered pan. Score for cutting.

Fudge Meltaway Candy



This read soooooooo good! Another Xmas treat maybe?
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Fudge Meltaway Candy

1/2 c. butter 1 sq. unsweetened chocolate (1 oz.) 1/4 c. granulated sugar 1 tsp. vanilla 1 egg, beaten 2 c. graham cracker crumbs 1 c. coconut 1/2 c. chopped nuts 1/4 c. butter 1 tbsp. milk or cream 2 c. sifted confectioners' sugar 1 tsp. vanilla Few drops of green food coloring 1 1/2 sq. unsweetened chocolate (1 1/2 oz.)

Instructions

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, eggs, crumbs, coconut, and nuts into butter chocolate mixture. Mix well and press into ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inch, or square pan, 9 x 9 x 1 3/4 inch. Refrigerate. Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Add a few drops of green food coloring for color. Spread over crumb mixture. Chill. Melt 1 1/2 squares chocolate and spread over chilled filling. Chill. Cut before firm. Makes 3 to 4 dozen squares.

Easy Nut Brittle Candy

Might want to save this recipe for Xmas time treats!
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Easy Nut Brittle Candy(peanut brittle)

1 c. sugar 1/2 c. light corn syrup 1/8 tsp. Salt 1-1/2 c. mixed nuts, roasted peanuts or cashews 1 tsp. corn oil Margarine 1 tsp. vanilla extract 1 tsp. baking soda

Instructions

*Spray baking sheet and metal spatula with nonstick cooking spray. Combine sugar, corn syrup and salt in 2 quart microwave-safe bowl; blend well with wooden spoon. *Microwave on High for 7 to 8 minutes or until syrup is pale yellow. Stir in mixed nuts. *Microwave for 1 to 2 minutes or until nuts are lightly browned. Add margarine, vanilla and baking soda; stir until foamy. *Pour onto prepared baking sheet; spread evenly with spatula. Cool, break into pieces and store in tightly covered container. *Yield: 1 & 1/4 pounds.