3 Party Snack Ideas | Inspired Entertaining
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Sweet Rosemary Bar Nuts
1 cup raw pecans
1 cup raw cashews
1 cup raw almonds
3 tbsp salted butter ⅓ cup brown sugar
1 tbsp fresh rosemary, finely chopped
cayenne pepper to taste (optional)
Preheat oven to 350°F.
Pour nuts onto a baking sheet.
Bake at 350°F for 10-12 minutes. Keep an eye on them so they don’t burn.
In a large skillet melt butter over medium high heat.
Add brown sugar and stir it until it’s dissolved
Add rosemary and cayenne pepper and cook for another 30 seconds.
Turn off heat.
Pour nuts into the brown sugar mixture until they are well coated.
Pour the nuts in a single layer onto a parchment lined baking sheet and allow them to cool.
Enjoy!
Herbed Popcorn
6-8 cups popcorn
3 tbsp butter
2 tsp fresh thyme leaves
2 tsp freshly chopped rosemary
½ tsp red chili flakes
salt and pepper
¼ cup parmesan, freshly grated
In a small saucepan melt butter over medium heat.
Add thyme, rosemary, red chili flakes, salt and pepper.
Pour butter mixture over popcorn.
Add grated parmesan.
Toss popcorn until it is evenly coated.
Enjoy!
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Easy Homemade Turtles Candy Recipe with Pecans and Caramel | Candy | The Southern Mountain Kitchen
In today’s video, I am making Turtles Candy. This candy is addictive, and a welcome addition to any party or holiday event. I hope you love these as much as I do.
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How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
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Gordon Ramsay's Salted Caramel Popcorn
A delicious twist on a simple snack.
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DIY Baking: Puffed Caramel Corn with Elda
We are back in the kitchen tonight with Elda, as she shares another one of her favorite recipes: Simple Puffed Caramel Corn. If you are craving something a little salty and something a little sweet, you’re going to love this easy recipe.
All you need is 5 ingredients to make this delicious treat. This Puffed Caramel Corn is so good you won’t be able to stop eating it! ???? ????
Ingredients:
- 1/4 cup light corn syrup
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon salt
- one bag puffed corn
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Caramel Pecan Clusters
Who can resist soft caramel, toasted pecans and luscious chocolate. I certainly can't. Simply divine.
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Caramel Pecan Clusters
1 pound, 230 grams or 500ml, pecan halves, toasted
12 ounces, 340g, semi sweet chocolate, chips or baking bars
2 tablespoons, 24g, shortening
Toast pecan halves in a single layer in a 350°F, 180°C, oven until they begin to brown and are fragrant, about 8 minutes. Or roast the pecans in a dry skillet on top of the stove turning often until they begin to brown. Do not let the pecans burn. Roughly chop the pecans. Arrange the nuts in small clusters on a parchment lined baking sheet.
Chewy Caramel
16 ounces, 450g, by weight, light brown sugar
2 cups, 473ml, light cream or half and half
1 cup, 237ml, light corn syrup
1 cup, 223g, lightly salted butter
1 teaspoon, 5ml, vanilla
Melt the butter in a 4 quart sauce pan over medium heat. Add the sugar, syrup, and half and half to the pan and bring the mixture to a gentle boil. Clip a candy thermometer to the side of the pan. Stirring frequently, bring the mixture to 242°F, 117°C. This will take close to an hour. Do not leave the caramel to boil unattended since the temperature can quickly rise, especially in the last few degrees. Once the caramel reaches temperature, remove the thermometer from the candy and the pan from the heat. Stir in the vanilla. Allow the caramel to cool in the pan until it can hold a mounded shape, about 15 minutes. Working quickly, scoop a tablespoon of caramel onto mound of pecans. Spraying the spoon with cooking spray helps prevent sticking. Excess caramel can be poured into a pan coated with cooking spray.
Allow the caramel to cool completely, about an hour. Melt the chocolate and shortening in the top of a double boiler. Spoon and smooth about a teaspoon of melted chocolate onto each pecan cluster.
Serve at room temperature.