Monday, December 14, 2020

Holiday snack mix ideas

Cookies are always the stars of the holiday season, but personally, I go nuts over snack mixes. So today I'm sharing a few of my favorites, like Brown Butter Rosemary Nuts, White Chocolate Peppermint Popcorn, Cinnamon Candied Pecans, and Spiced Cocoa Almonds. What are your favorite holiday snack mixes?

Brown Butter Rosemary Nuts

Ingredients

  • 3 cups unsalted, raw mixed nuts
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons brown sugar
  • 2 Tablespoons fresh rosemary, chopped
  • 3 teaspoons salt
  • 1/2 teaspoons cayenne pepper (add 1/4 teaspoon more if you like spice)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon black pepper

Directions

  1. Place mixed nuts in a microwave-safe bowl and microwave for 2 minutes to toast the nuts.
  2. Put butter in large microwave-safe bowl and cover bowl. Microwave for 2 minutes. Remove from bowl and stir. Continue to microwave in 30-second intervals until the butter is amber in color and there are brown flakes of butter at the bottom of the bowl.
  3. Remove butter from microwave. Stir in brown sugar, rosemary,  salt, cayenne pepper, cumin, and black pepper.
  4. Add nuts to bowl and mix to combine.
  5. Microwave in 30-second increments for 4 minutes, stirring each time.
  6. Spread out nuts in single layer on parchment paper and let cool before serving.

White Chocolate Peppermint Popcorn

Ingredients

  • 24 cups (about 2 microwave bags) popped plain popcorn (sea salt is fine, but not buttered popcorn)
  • 12 ounces white chocolate 
  • 1/2 cup peppermint candies (about 8 candy canes)
  • Red sprinkles (optional)

Directions

  1. Spread out popcorn in a single layer on a baking sheet lined with parchment paper
  2. Crush candy canes by placing them in bag and smashing them with rolling pin
  3. Melt white chocolate in microwave in 30-second intervals until smooth, stirring each time. 
  4. Drizzle white chocolate over popcorn and sprinkle with crushed peppermint candies and sprinkles.
  5. Allow white chocolate to harden before breaking into pieces and serving.

Cinnamon Candied Pecans

Ingredients

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 16 ounces raw, unsalted pecans halves

Directions

  1. Preheat oven to 300 degrees Fahrenheit. Line large baking sheet with parchment paper and set aside.
  2. In medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
  3. In large bowl, whisk egg white and vanilla together until frothy. Add pecans and gently toss until they're well-coated. Add cinnamon sugar mixture and toss until pecans are covered.
  4. Spread pecans out in single layer on prepared baking sheet. Bake for about 30 minutes, stirring after 15 minutes. 
  5. Remove from oven and let cool on baking sheet. When completely cool, store in airtight container.

Spicy Cocoa Almonds 

Ingredients

  • 2 cups raw, unsalted almonds
  • 1 Tablespoon unsalted butter
  • 2 ounces chocolate (milk or dark)
  • 4 Tablespoons cocoa powder + 1 Tablespoon for dusting
  • 2 Tablespoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper 

Directions

  1. Melt butter in a medium saucepan on low heat. Add chocolate and stir frequently until just melted.
  2. Add almonds and stir to coat evenly; remove from heat.
  3. Combine cocoa powder, cinnamon, salt, and cayenne in bowl.
  4. Dump almonds and powder mixture into container with lid. Vigorously shake until almonds are coated with powder.
  5. Pour almonds onto baking sheet and sprinkle with cocoa powder to ensure all almonds are evenly coated.
  6. Let cool and then store in airtight container. 


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