Bright and early this morning I had a chance to go on ABC4 Good Morning Utah. I partnered with Harmons Grocery to share four quick and easy delicious holiday gifts for your neighbors or co-workers.
Here is the segment for the Sticky Coconut Corn Pop recipe, and Dark Chocolate Bark with Pistachios, Sea Salt and Dried Cranberries.
I realized in my nervousness of being on live TV, I added a much too generous amount of sea salt to the dark chocolate bark. Good thing I brought that batch home. I tasted it, and boy was it salty, ha! 😉
I realized in my nervousness of being on live TV, I added a much too generous amount of sea salt to the dark chocolate bark. Good thing I brought that batch home. I tasted it, and boy was it salty, ha! 😉
And, here is the segment for the Sweet and Spicy Nut mix, and the Rosemary Sea Salt Almonds
I’ll be sharing the full recipes soon with pictures. But until then, I’ll post them all here until I can get them posted individually with pictures, in case you are in need of some neighbor or co-worker gift ideas right away. All ingredients can be found at Harmons Grocery!
Nola’s Treat- Sticky Coconut Corn Pops with Nuts
1 pound (4 sticks) unsalted butter
2 2/3 cups granulated sugar
1 cup light corn syrup
2 tablespoons coconut extract
2 tablespoons vanilla bean paste
pinch sea salt
7 ounces slivered almonds
4 to 8 ounces chopped pecans
In a medium saucepan melt butter over medium heat. Stir in sugar, corn syrup, and salt and heat over medium high heat to a soft ball stage. (Softball stage: 230 degrees on a candy thermometer)
Remove from heat, and add coconut extract, vanilla, almonds, and pecans.
Pour over a 15 ounces bag of Corn Pops (In a red bag, brand is called Barrel O’ Fun)
Mix until all is covered and well coated. I like to mix it in a brown paper grocery sack.
Lay out on parchment paper and cool. Store in an airtight container.
Dark Chocolate Bark with Pistachios, Cranberries, and Sea Salt
8 ounces dark chocolate (70 percent cacao)
1/4 cup shelled pistachios, chopped
1/4 cup dried cranberries (craisins)
1/4 teaspoon fleur de sel sea salt
Line a cookie sheet with parchment paper.
Break the dark chocolate into pieces. Place in a medium glass bowl over a medium saucepan with simmering water. Melt the chocolate.
When the chocolate is melted, spread onto parchment paper, and sprinkle with pistachios, crasins, and sea salt.
Chill in the fridge until it is completely set up, about 30 minutes. Break into pieces and serve.
Sweet and Spicy Nuts
makes 4 cups
3 cups (12 oz) Raw unsalted Pecans
1 cup raw unsalted cashews
Place the nuts on a parchment lined baking sheet and bake for 350 degrees for 5 minutes. Toss and mix around, and bake another 5 minutes.
Let them cool as you mix together the following in a medium bowl:
2 tablespoons melted butter
1 tablespoon brown sugar
3 tablespoons pure maple syrup
3 tablespoon honey
2 tablespoons fresh orange juice
1 tsp fresh orange zest
1 1/2 teaspoons chili powder
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper (less if you don’t like spicy)
2 teaspoons smoked paprika
Toss the warm nuts into the mixture until evenly coated. Then, roast on a parchment lined baking sheet for 12-18 minutes to get them perfectly toasted.
Be sure to stir the nuts every 4 minutes to prevent burning and clumping together.
Remove from oven and allow to cool at least 10 minutes before serving. Mix around the nuts as they cool to avoid any clumping.
Rosemary Fleur de Sel Almonds
makes 3 cups
3 cups whole raw unsalted almonds
1 1/2 tablespoons olive oil
Toss almonds in olive oil in a medium bowl.
2 tablespoons chopped fresh rosemary
Fleur de sel sea salt to taste
Heat the oven to 325 degrees. Spread the almonds on a parchment lined baking sheet.
Bake for 20 minutes mixing every 5 minutes. In the last few minutes add 2 tablespoons chopped fresh rosemary, and sprinkle fleur de sel sea salt to taste.
Remove from oven and allow to cool for 10 minutes before serving.
Once cool, store in an airtight container.
