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Eleventh Annual Twelve Days of Christmas Cookies: Slow Roasted Spiced Almonds

Slow Roasted Spiced Almonds 1

DAY 7: Slow Roasted Spiced Almonds

Not a cookie, but perfect for Christmas snacking when you need something savory to counterbalance all of the sugar. These also make a great gift for friends and neighbors.

Slow Roasted Spiced Almonds 2

RECIPE:

Slow Roasted Spiced Almonds

  • Servings: 18 ½-cup servings
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Slow Roasted Spiced Almonds 1

¼ cup coconut oil or butter
4 Tbs Worcestershire sauce
1 Tbs Sriracha
1 ½ tsp sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp ground mustard
9 cups (3 lb) whole raw almonds

Preheat oven to 250°F.

In a Pyrex measuring cup, melt coconut oil or butter in the microwave. Stir in seasonings. Place almonds in a large mixing bowl and pour seasoning mixture over the nuts. Stir with a rubber spatula until nuts are well coated.

Spread nuts in a single layer on a very large baking sheet (or use 2 medium baking sheets). Bake for 1 hour, stirring every 15 minutes. Taste nuts and sprinkle with additional sea salt (½ – 1 tsp), to taste. Allow to cool completely on the baking sheet, stirring occasionally.

Store in an airtight container at room temperature.

Makes 9 cups

NOTE: Almonds can also be roasted at 350°F for 20 minutes, stirring after 10 minutes.

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Twelve Days of Christmas Cookies: Caramel Christmas Chex Mix

Caramel Christmas Chex Mix

DAY 5: Caramel Christmas Chex Mix

Not a cookie, but a fun treat to make for family and friends. And maybe slightly addicting. Just a friendly warning.

Caramel Christmas Chex Mix 2

RECIPE:

Caramel Christmas Chex Mix

Caramel Christmas Chex Mix

1 cup butter
1 ½ cups brown sugar
½ cup light or dark corn syrup
1 tsp baking soda
1 tsp vanilla extract
14 0z box Chex cereal (Rice and/or Corn)
1 ½ cups dry roasted peanuts
1 ½ cups whole cashews
½ cup Christmas sprinkles

Preheat oven to 350°F. Line 1 large or 2 medium rimmed baking sheets with non-stick foil.

In a medium saucepan, combine butter, brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in baking soda and then vanilla (mixture will foam).

Place cereal and nuts in a very large bowl. Pour caramel over the cereal/nuts and gently stir with a large rubber spatula. Spread mixture onto prepared baking sheets.

Bake for 10 minutes. Let mixture cool in pan for 2 minutes. If your sprinkles DO NOT melt when heated, stir them into the mixture now. Let Chex mix cool completely in pan, stirring 2-3 times as the mixture cools. If your sprinkles DO melt when heated, wait until mixture is cool to touch, and then stir in the sprinkles.

Break into pieces and store in an airtight container.

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