3 Easy Holiday Sweet Treat Recipes for Giving or Family Eating
The Holidays are getting closer and we all are looking for things to give to friends and family.
Here are three recipes I use when making a gift basket for the ones I love.
They are easy to make and taste great.
Don't forget to make some for your family while you are at it.
White Chocolate Popcorn 3 bags of microwave popcorn, popped 1 cup white chocolate pieces You can melt the white chocolate either in a double boiler or in the microwave.
You will want it to get hot enough to stir smoothly, leaving no lumps.
Pop the three bags of popcorn and pour them into a large bowl.
Gently pour the melted white chocolate over the popcorn, then toss to coat the individual pieces.
If you use your hand wear gloves as this is a messy job.
The popcorn and chocolate will cool quickly so do it as fast as you can.
After coating the popcorn, pour it out on a large surface [I use my counter top that I have covered in wax paper] to finish cooling before placing it in your gift container.
Pretzel Turtles 20 small mini pretzels 20 chocolate covered caramel candies* 20 pecan halves Preheat oven to 300 F.
Arrange the pretzels in a single layer on a parchment lined cookie sheet.
Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes.
While the candy is warm, press a pecan half onto each candy covered pretzel.
Cool completely before storing in an airtight container.
*Caramello or Rolos Caramel Corn 7 quarts plain popped popcorn 2 cups dry roasted peanuts (optional) 2 cups brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 cup butter (or margarine) 1/2 teaspoon baking soda 1 teaspoon vanilla extract Place the popped popcorn into two shallow greased baking pans.
You may use roasting pans, jelly roll pans, or disposable roasting pans.
Add the peanuts to the popped corn, if using.
Set aside.
Preheat the oven to 250 F.
Combine brown sugar, corn syrup, butter (or margarine) and salt in a saucepan.
Bring to a boil over medium heat, stirring enough to blend.
Once mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from heat and stir in baking soda and vanilla.
The mixture will be light and foamy.
Immediately pour over the popcorn in the pans, and stir to coat.
Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
Line the counter top with waxed paper.
Dump the corn out onto the waxed paper and separate the pieces.
Allow to cool completely; store in airtight containers or resealable bags.
Faylee
Here are three recipes I use when making a gift basket for the ones I love.
They are easy to make and taste great.
Don't forget to make some for your family while you are at it.
White Chocolate Popcorn 3 bags of microwave popcorn, popped 1 cup white chocolate pieces You can melt the white chocolate either in a double boiler or in the microwave.
You will want it to get hot enough to stir smoothly, leaving no lumps.
Pop the three bags of popcorn and pour them into a large bowl.
Gently pour the melted white chocolate over the popcorn, then toss to coat the individual pieces.
If you use your hand wear gloves as this is a messy job.
The popcorn and chocolate will cool quickly so do it as fast as you can.
After coating the popcorn, pour it out on a large surface [I use my counter top that I have covered in wax paper] to finish cooling before placing it in your gift container.
Pretzel Turtles 20 small mini pretzels 20 chocolate covered caramel candies* 20 pecan halves Preheat oven to 300 F.
Arrange the pretzels in a single layer on a parchment lined cookie sheet.
Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes.
While the candy is warm, press a pecan half onto each candy covered pretzel.
Cool completely before storing in an airtight container.
*Caramello or Rolos Caramel Corn 7 quarts plain popped popcorn 2 cups dry roasted peanuts (optional) 2 cups brown sugar 1/2 cup light corn syrup 1 teaspoon salt 1 cup butter (or margarine) 1/2 teaspoon baking soda 1 teaspoon vanilla extract Place the popped popcorn into two shallow greased baking pans.
You may use roasting pans, jelly roll pans, or disposable roasting pans.
Add the peanuts to the popped corn, if using.
Set aside.
Preheat the oven to 250 F.
Combine brown sugar, corn syrup, butter (or margarine) and salt in a saucepan.
Bring to a boil over medium heat, stirring enough to blend.
Once mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from heat and stir in baking soda and vanilla.
The mixture will be light and foamy.
Immediately pour over the popcorn in the pans, and stir to coat.
Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
Line the counter top with waxed paper.
Dump the corn out onto the waxed paper and separate the pieces.
Allow to cool completely; store in airtight containers or resealable bags.
Faylee
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