If you interested in giving candy making a try, I’d like to introduce you to this Chocolate Nut Cluster recipe. It’s a very forgiving recipe that is as delicious as it is beautiful. Bonus, it’s my father’s favorite holiday candy! The recipe makes two dozen and let me tell you 6 of these make a perfect gift, so give away 3 gifts and keep one for yourself! Happy candy making!
Chocolate Nut Clusters (makes 24)
What you need:
1 pound white candy coating, chopped
6 ounces milk chocolate chips (can sub bittersweet chocolate or semisweet chocolate)
6 ounces semisweet chocolate chips (can sub bittersweet chocolate)
2 1/2 cups dry roasted and salted nuts (I used 1 1/2 cups cashews and 1/2 cup peanuts)
Maldon Salt (optional)
Chipotle chili powder (optional)
Sprinkles (optional)
What to do:
1. Prepare Trays: Line four 1/4 baking sheet trays or two 1/2 baking sheet trays (whatever will fit into your refrigerator) with waxed paper and set aside. *note: if you don’t have enough baking sheet trays, use any flat surface that you have that will fit into your refrigerator. Plates, platters or whatever.
2. Melt Coating and Chocolate: In a pyrex bowl set over a sauce pan of simmering water (a double boiler), add the candy coating and chocolate. Heat until melted and smooth.
3. Cool Chocolate Mixture: Remove the bowl from the double boiler and allow the chocolate to cool for 5-10 minutes. This step can not be skipped. Allowing the chocolate cool for a few minutes help keep your clusters together when you scoop them out.
4. Add Nuts: Stir nuts into the slightly cooled chocolate. 5. Scoop and Set: Using a small portion scoop (about a heaping 1 tablespoon size), scoop the chocolate nut mixture onto the prepared baking sheet trays. Sprinkle the tops of each cluster with a wee bit of salt, chipotle chili powder or sprinkles if you like. Refrigerate until firm (about an hour).
With the holiday season approaching, here are some homemade gift ideas to create from your kitchen quarantine.
Everything Cracker Crisps All of the components of an everything bagel, including sesame seeds, poppy seeds, garlic and onion, make an appearance in these crispy crackers.
What you need:
¼ cup sesame seeds
¼ cup poppy seeds
2 tablespoons dried minced garlic, crushed
2 tablespoons dried minced onion, crushed
1¼ cups all-purpose flour
1 cup whole wheat flour
1½ teaspoons salt
1½ teaspoons baking powder
3 tablespoons vegetable oil
¾ cup water plus 3 tablespoons
What to do: Add seeds to a small skillet over medium heat and cook for 1 to 2 minutes or until toasted. Remove from heat. Stir in garlic and onion; cool.
In a large mixing bowl combine both flours, salt, and baking powder. Stir in seed mixture. Add oil and stir until combined. Add water and stir until a loose dough forms. Turn out onto a lightly floured surface and knead about 5 times until smooth. Divide into 8 portions; cover with a towel and let rest 30 minutes.
Preheat oven to 450°F. Line baking sheets with parchment paper; set aside. Working with 1 piece of dough at a time, roll dough into a very thin rectangle, about 11×5-inches. Transfer to a prepared baking sheet. Bake each for 4 minutes; turn. Bake for 4 minutes more or until browned and crisp. Cool completely. Break into irregular shapes. Store an airtight container up to 5 days.
Herbed Nuts and Honey Inspired by a Middle Eastern sweet snack, this jarred recipe makes for a fantastic party appetizer or holiday gift!
Spoon some over your favorite soft cheese.
What you need: 1 cup salted mixed nuts (cashews, hazelnuts, pistachios, and/or walnuts)
4 sprigs fresh marjoram
1 cup honey
1/2 teaspoon coarse black pepper
What to do: Preheat oven to 350°F. Line a baking sheet with parchment paper. Spread nuts on baking sheet. Bake for 10 minutes. Transfer warm nuts to a clean kitchen towel and rub to remove any loose skins from hazelnuts. Cool.
Rinse marjoram sprigs well. Pat with paper towels until completely dry. In a small saucepan combine the honey, marjoram, and black pepper. Heat over low heat for 5 minutes, stirring occasionally. Remove from heat and cool slightly.
Divide nuts between four clean 4-ounce jars. Pour the honey mixture evenly between the jars atop the nuts. Gently tap jars to remove air bubbles. Seal jars. Refrigerate up to 1 month.
Candied Ginger Homemade ginger candy is the perfect hostess gift or cocktail addition. With just 4 ingredients, this Candied Ginger recipe is as easy to make as it is to enjoy.
What you need:
2 cups water
2½ cups sugar
pinch of salt
1 large ginger root (8 ounces), peeled and very thinly sliced
What to do:
In a large saucepan stir together the water, 2 cups of the sugar, and salt. Cook over medium heat until just boiling, stirring until sugar dissolves.
Add ginger to sugar mixture. Boil gently, uncovered, for 40 minutes or until syrupy.
Strain, reserving syrup (place in clean bottles for gift-giving*). Arrange ginger slices on a wire rack set over a shallow baking pan. Allow to dry overnight (ginger will still be sticky).
Place remaining 1/2 cup sugar in a medium bowl. Add ginger and toss to coat. Divide into four 4-oz. jars. Refrigerate up to 1 month.
Spiced Bourbon Cherries Spiced Bourbon Cherries are one of the best ways to add boozy fruit to your favorite cocktail. (Hint: They taste especially amazing in whiskey drinks!) Sweeten up your next cocktail hour with a batch of bourbon-soaked cherries. Not a drinker? Spoon some over a scoop of vanilla ice cream and thank me later.
What you need:
1¼ cups water
1 cup sugar
1 teaspoon vanilla bean paste
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1¼ cups bourbon
1 pound fresh or frozen pitted dark sweet cherries
What to do:
In a medium saucepan combine the water, sugar, vanilla bean paste, cayenne, and cinnamon. Bring just to boiling over medium heat, stirring to dissolve sugar. Remove from heat. Stir in bourbon. Cool slightly. Add cherries and let stand 30 minutes. Divide into four 8-oz. jars. Refrigerate up to 3 weeks.
Toasted Seasoning Salts Whip up a big batch of these savory seasoning blends and give them to the meat-lovers in your life to season their steaks. Vegetarians can toss this no-cook food gift with popcorn, nuts, or roasted chickpeas.
What you need: Regular:
1/2 cup flaked sea salt
1/2 cup coarsely ground pepper
1/2 cup garlic powder Smoky Hot:
1/2 cup flaked sea salt
1/2 cup coarsely ground pepper
1/2 cup garlic powder
2 tablespoons ground chipotle powder
What to do:
In a medium bowl, stir together all ingredients…yep. That’s it.
Store in an airtight container for up to 3 months. Use to season meats before grilling or roasting or combine with flour to coat chicken before frying.
Learn the recipe for the perfect POP and up your weekend Netflix viewing game with this perfect sweet meets salty snack!
Homemade Caramel Popcorn (aka Cracker Jerks) makes 10 cups
What you need:
3 tablespoons vegetable oil
1⁄2 cup popcorn kernels
1 cup Spanish peanuts, husks removed (available in most grocery stores) (OPTIONAL)
1 cup light brown sugar
1⁄2 cup corn syrup
4 tablespoons unsalted butter
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon salt
What to do:
Preheat the oven to 250°. In a medium saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Discard any unpopped kernels and spread out the popcorn on a large, deep, nonstick, rectangular cake pan or lasagna casserole dish (I use a 14-by-10-by-4-inch nonstick cake pan). If you use a pan that isn’t nonstick, grease it with butter or nonstick cooking spray first. Toss the popcorn with the peanuts and place the pan in the preheated oven to keep warm.
Attach a candy thermometer to the side of a medium sauce (or use a Thermapen)- pan over medium heat and add the brown sugar, corn syrup, butter, cayenne pepper and salt. Stir until the mixture comes to a boil. Allow the mixture to cook until the temperature of the candy reaches 260° to 275° on the candy thermometer, about 15 minutes.
Working quickly, remove the popcorn and peanuts from the oven and pour the hot syrup mixture in a fine stream over the popcorn to cover
it evenly. Using a nonstick spatula, carefully toss to coat. Return the pan to the oven for 10 minutes, mixing every couple of minutes to evenly coat the popcorn and peanuts. Remove the pan from the oven and let the mixture cool to room temperature before storing in an airtight container. The Cracker Jerks will keep for up to 10 days.
Walnut Apricot and Blue Cheese Pull-Apart Bread makes 1 loaf
What you need:
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup butter, cubed plus 2 tablespoons melted
1 cup buttermilk
1/2 cup toasted chopped walnuts
1/4 cup chopped dried apricots or pears
3 ounces crumbled blue cheese
What to do:
1. Preheat oven to 425º F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
2. In the bowl of a food processor, pulse the flour, baking powder, baking soda, salt and pepper until combined. Add the cubed butter and pulse until the mixture forms pea-size pieces. Add the buttermilk and pulse just until a soft dough forms. Turn the dough onto a well-floured work surface and knead it gently three times.
3. Roll the dough out into a long thin rectangle (24×8-inches).
4. Brush the top of the dough with 1 tablespoon of the melted butter.
5. Spread walnuts, apricots and blue cheese over the dough and press into the dough (slightly) with your hands.
6. Use a sharp knife to cut the dough in half lengthwise and then cut the dough widthwise into nine equal-size strips. You will have eighteen equal pieces of dough.
7. Stack all but one piece of the dough on top of each other with the toppings facing up. Place the final piece on the top with the toppings facing down. The dough is sticky enough that the stack will hold together when pressed a little so don’t worry. This is going to be a bit messy and that’s cool.
8. Carefully lay the stack on its side in the prepared loaf pan. Sprinkle any of the contents that may have fallen out onto the top of the dough. Separate the slices a little with your fingertips and brush the top with the remaining 1 tablespoon melted butter.
9. Bake the loaf for 30 minutes, until it has risen and is golden brown. Let cool slightly before removing from the pan and serving.
Try these other topping combinations:
•Seed Pull-Apart Bread (1 tablespoon poppy seeds, 1 tablespoon toasted sesame seeds, 1/3 cup sunflower seeds and 1/3 cup pepitas)
•Greek (1 cup chopped Kalamata olives, 1 tablespoon chopped fresh dill, 1 cup crumbled feta cheese)
I LOVE a gift from the kitchen. This past holiday I made 4 pounds of Everything Bagel Topping and before then it wasHomemade Mega Marshmallows. This year for Valentine’s Day, I was under the gun and needed to Macgyver something fast…but still with some Libbie Fun and Beauty.
Beautiful Candy Bark (makes 24 servings)
What you need:
2 (11 ounce) packages Ghirardelli white chocolate chips, melted (I used a double boiler)
Food coloring gel, I used purple
Sprinkles or colored sanding sugars (I used light and dark purple sanding sugars and gold dragees. NOTE: It will only take a tablespoon of each)
Edible Flowers (I used violas)
What to do:
1. Prep: Line a baking sheet with parchment and set aside. Have all your toppings ready.
2. Divide: Divide melted chocolate into two bowls. One will have 2/3 of the melted chocolate and the other will have 1/3.
3. Color: Add just enough food coloring into the smaller amount of melted chocolate until tinted the color you would like.
4. Spread: WORKING QUICKLY, spread the white chocolate out on the prepared baking sheet. Next, drop dollops of the tinted chocolate on top of the white. Using an offset spatula, swirl the two together.
5. Decorate: AGAIN, WORKING SUPER QUICKLY. Decorate with your sprinkles, sanding sugars and edible flowers before the chocolate starts to harden.
6. Break: Allow the bark to set until completely hardened (about 20 minutes) then lift off the parchment and break apart into pieces.
NOTE: If using edible flowers, Beautiful Candy Bark is best eaten within 24 hours. If not, bark will be good for up to one week. Honestly, you don’t even have to store in an airtight container. We just leave ours on the kitchen counter for nibbling.
