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Is it fall yet? Are we there yet? So many stores have Fall/Halloween merchandise and candy on their shelves … fall must be around the corner! I have found so many great recipes featuring apples and pumpkin on the internet and in magazines! … Continue reading
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Are you ready for some football? Do you need a cute manly football snack? This snack isn’t just for men, everyone will love it … just can’t call footballs cute around my guys! All I hear from them is “footballs aren’t cute!” Check … Continue reading
Red Velvet Bottom Cupcakes
Chocolate Caramel Salty Peanut Bark
I would like to say “THANK YOU” to everyone who voted for me in the Celebrations Cupcake Crown contest!
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Popcorn, peanuts, Rice Krispies, chocolate, a hint of peanut butter and easy to make … what’s not to like? The sweetness of the chocolate is balanced with the salt of the peanuts … yum! Back in October, I made a … Continue reading
I found this recipe last week on Brown Eyed Baker. I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts. But the good news is … this is a very versatile recipe. Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version. I may use some Cheerios in my next batch!
I did store these in the fridge because of the heat. Here is my slightly adapted recipe …
1 3/4 cups peanut butter (creamy, chunky or a combo)
1 – 12 oz. package butterscotch chips
1 cup white chocolate chips
1/2 cup chopped salted peanuts
3 1/2 cups Rice Krispies cereal
1. Line two baking sheets with waxed paper or parchment paper, set aside.
2. In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.
3. Stir in the peanuts and Rice Krispies cereal. Drop mounds onto the lined baking sheets. Chill until set (freezer 5 minutes or refrigerator about 30 minutes). Store in an airtight container at room temperature or in the refrigerator.
I like to give gifts that are useful … or edible. I found this recipe on Martha Stewart’s website www.marthastewart.com/recipe/spiced-pecan-hostess-gift There is even a link to print out recipe cards that I attached to my bag of pecans. http://images.marthastewart.com/images/content/web/pdfs/pdf3/tvs8847_spicedpecans.pdf
One time I made these nuts and accidentally forgot the cayenne! I still liked them … just not as spicy. This recipe is very flexible … you can easily adjust the spiciness and saltyness. With Father’s Day around the corner … these could make a nice gift.
This is what you will need … unsalted pecans, pure maple syrup, coarse salt, crushed red pepper flakes, chili powder, cayenne and chili paste …
Mix all ingredients (except pecans and 1 teaspoon of salt) … then mix with pecans …
Spread nut mixture on parchment lined rimmed baking sheet … and bake …
Remove from oven and toss with remaining salt … let cool
Now package up for a pretty spicy gift!!!
Spiced Pecans
4 cups unsalted pecans
2 tablespoons pure maple syrup
4 teaspoons coarse salt
1 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon chili paste (from the Asian food section)
Preheat oven to 300º. Line a rimmed baking sheet with parchment paper, set aside. In a small bowl, mix syrup, 3 teaspoons of the salt, red pepper flakes, chili powder, cayenne and chili paste. Pour over pecans and toss to coat.
Spread nuts in a single layer on paper lined baking sheet and bake for 20 minutes. Remove from oven, toss with remaining teaspoon of salt and let cool. Serve immediately or store at room temperature in an airtight container for up to 1 week.
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When my friend’s parents came to visit her from India, they were so nice to bring several whole nutmeg for me. As a thank you, I made these pecans for them. Yesterday, I received this beautiful plate as a thank you for the pecans! I am very fortunate to have such generous friends.
SWEET SIMPLE STUFF 