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What snacks are you making this Sunday? Some of mine are
- Thread starter charlie
- Start date
Lisa's REC: Seasoned Pretzels...
Seasoned Pretzels
Serving Size : 6
1/4 pound butter -- melted
1 package ranch dressing mix
1 tablespoon worcestershire sauce
1/2 teaspoon seasoned salt
1 dash hot sauce
7 cups mini pretzels -- (7 to smileys/bigeyes.gif unsalted if desired
Mix all ingredients except pretzels, toss with pretzels and place in a large baking dish or roaster. Bake for 1 hour at 250, stirring every 15 minutes.
Seasoned Pretzels
Serving Size : 6
1/4 pound butter -- melted
1 package ranch dressing mix
1 tablespoon worcestershire sauce
1/2 teaspoon seasoned salt
1 dash hot sauce
7 cups mini pretzels -- (7 to smileys/bigeyes.gif unsalted if desired
Mix all ingredients except pretzels, toss with pretzels and place in a large baking dish or roaster. Bake for 1 hour at 250, stirring every 15 minutes.
Gale Gand's REC: Caramel Corn with Peanuts & Dried Cherries...
Caramel Corn with Peanuts and Dried Cherries
Recipe By :Gale Gand
Serving Size : 8
2 cups sugar
2/3 cups water
1 tablespoon butter
4 cups popped corn -- see cook's note
1/2 cup Peanuts -- toasted
1/2 cup dried cherries
Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries.
Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
NOTES : I use Black Diamond Popcorn with its petit size "hulless" kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best.
Caramel Corn with Peanuts and Dried Cherries
Recipe By :Gale Gand
Serving Size : 8
2 cups sugar
2/3 cups water
1 tablespoon butter
4 cups popped corn -- see cook's note
1/2 cup Peanuts -- toasted
1/2 cup dried cherries
Pour the sugar into the center of a deep saucepan fitted with a candy thermometer. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it.
Over high heat, bring to a full boil and cook without stirring until golden caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color. Turn off the heat and stir in the butter then the popcorn, peanuts, and cherries.
Pour onto a silpat or buttered sheet pan and let cool a few minutes then start breaking it up into clusters, working quickly, so it doesn't harden and you don't burn yourself. Store in an airtight container for up to 1 week.
NOTES : I use Black Diamond Popcorn with its petit size "hulless" kernel. To pop corn properly, place the kernels in a heavy-bottomed large pot and cover them with oil. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. I don't know why this is better, but this is what my dad does, and his popcorn was always the best.
Christine"s REC: Bourbon Pecans...
Bourbon Pecans
1 pound pecan halves
3 ounces bourbon -- reduced to 3 Tablespoons
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon corn oil
1/2 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
Preheat oven to 325º F. Blanch the pecans for one minute in boiling water. Drain. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce and corn oil. Turn the still hot nuts into a bowl and toss with the bourbon mixture. Let stand 10 minutes and then spread on a rimmed sheet tray. Bake for 30-50 minutes, stirring every 10 minutes. When the nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne, salt, pepper and cumin. Sprinkle over the nuts while tossing. Turn out onto a sheet pan to cool in a single layer. Store in an airtight container.
Bourbon Pecans
1 pound pecan halves
3 ounces bourbon -- reduced to 3 Tablespoons
1/2 cup sugar
1/2 teaspoon Angostura bitters
1 tablespoon Worcestershire sauce
1 tablespoon corn oil
1/2 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin
Preheat oven to 325º F. Blanch the pecans for one minute in boiling water. Drain. Combine the reduced bourbon, sugar, bitters, Worcestershire sauce and corn oil. Turn the still hot nuts into a bowl and toss with the bourbon mixture. Let stand 10 minutes and then spread on a rimmed sheet tray. Bake for 30-50 minutes, stirring every 10 minutes. When the nuts are crisp and lightly brown and the liquid has evaporated, turn the nuts into a bowl. Combine the cayenne, salt, pepper and cumin. Sprinkle over the nuts while tossing. Turn out onto a sheet pan to cool in a single layer. Store in an airtight container.
cynupstateny
Well-known member
These sound fantastic, Charlie- have you made them before?
cynupstateny
Well-known member
Hmmm- just went to the co-op and bought a lb. of pecans. Coincidence or fate?
cynupstateny
Well-known member
Thanks for the review, Charlie. I 'll make them in the morning!