Praline Pecans and Cranberries
3 1/2 c. pecan halves
1/4 c. light corn syrup
1/4 c. packed light brown sugar
2 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda
1 1/2 c. dried cranberries
Preheat oven to 250F. Grease a 13 x 9-inch baking pan, set aside.
Cover large baking sheet with heavy-duty aluminum foil. Set aside.
Spread pecans in a single layer in prepared baking pan. (the greased one).
Combine corn syrup, sugar and butter in small microwavable bowl. Microwave at HIGH 1 minute. Stir. Stir in vanilla and baking soda until well blended. Drizzle evenly over pecans; stir with wooden spoon until evenly coated.
Bake 1 hour, stirring every 20 minutes with wooden spoon. Immediately transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
Cool completely. Break pecans apart with wooden spoon. Combine pecans and cranberries in large bowl..
Store in airtight container at room temperature up to 2 weeks.
7 1/2 c. confectioner's sugar, sifted, plus extra for dusting
1 c. canned sweetened condensed milk
4 1/4 c. unsweetened desicaccated coconut
2 Tbsp. freshly squeezed lemon juice
3-4 drop vanilla extract
5-6 drops red food coloring
Line a 11 x 7x 2 inch rectangular pan with parchment paper and lightly dust it with sifted confectioners' sugar.
Put the sifted confectioners' sugar into a large bowl, add the condensed milk and mix with a wooden spoon until smooth. add the coconut, lemon juice and vanilla and stir to form a stiff paste.
Spoon half the mixture on the prepared pan and spread evenly over the base.
Add the red food coloring to the remaining mixture and stir well until mixture turns pink. Spread evenly over the white layer.
Cover and let set, then cut into 2-inch squares with a small, sharp knife and package in wax paper bags. Or you can cut in half crosswise across the rectangle, then into 5 strips lengthwise, giving you 10 bars. Squares or bars this is a delicious treat.
Coconut ice will keep in an airtight container for about 2 weeks.
Deviled Mixed Nuts
3 Tbsp. vegetable oil
2 c. assorted unsalted nuts, such as peanuts, almonds, Brazil nuts or walnuts
2 Tbsp. sguar
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. black pepper
1/4 tsp. salt
Heat oil in large skillet over medium heat; cook and stir nuts in hot oil 2 to 3 minutes or until browned. Combine remaining ingredients in small bowl; sprinkle over nuts. Stir to coat evenly. Heat 1 to 2 minutes more. Drain nuts on wire rack lined with paper towels.
2 Tbsp. bitter
1/4 c. BBQ sauce
3/4 tsp. garlic salt
1/8 tsp. ground cayenne pepper (I use 1/4, we like them spicy!)
1 jar (16 oz) dry roasted lightly salted peanuts
Preheat oven to 325F. Grease 13x9-inch baking pan. Set aside.
Whisk melted butter, barbecue sauce, garlic salt and pepper in medium bowl until well blended. Add peanuts; toss until evenly coated
Spread peanuts in single layer in prepared baking pan.
Bake 20 to 22 minutes or until peanuts are glazed, stirring occasionally. cool compeltely in pan on wire rack, stirring occasionally to prevent peanuts from sticking together.
Spoon into decoratin tin; cover. Store at room temperature for up to 2 weeks.
TRIPLES with EMMA