SWEET AND SALTY BACON AND NUTS
Provided by Giada De Laurentiis
Time 2h55m
Yield About 3 cups (6 to 8 servings)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Cook the bacon over medium heat in a large skillet until brown and crisp, 8 to 9 minutes. Remove the bacon using a slotted spoon and drain on paper towels. Pour 1/4 cup of the bacon fat on a heavy rimmed baking sheet and spread evenly.
- Beat the egg white and salt until just foamy using a whisk in a medium bowl. Gradually add the sugar and beat until just blended. Add the almonds, walnuts and cayenne pepper. Toss until the nuts are coated.
- Spread the nut mixture in a single layer on the baking sheet. Bake until the nuts are crisp and brown, about 35 minutes, turning and stirring the nut mixture with a metal spatula every 10 to 15 minutes. Cool for 2 hours.
- Transfer the nut mixture to a bowl; add the bacon pieces and toss to blend. This recipe can be prepared 1 day ahead and stored in an airtight container in the refrigerator.
SWEET AND SALTY BONBONS
Dip Fiber One™ 90 calorie chocolate peanut butter brownie balls into melted chocolate and sea salt for a quick, healthified dessert.
Provided by Melissa Johnson
Categories Dessert
Yield 1
Number Of Ingredients 3
Steps:
- Simply roll the peanut butter-y brownie into a ball, dip into chocolate and sprinkle with salt.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 9 g, TransFat 0 g
FRUIT AND SPICE BONBONS
Provided by Victoria Granof
Categories Candy Chocolate Nut Dessert No-Cook Kid-Friendly Quick & Easy Dried Fruit Cookie Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 20 bonbons
Number Of Ingredients 18
Steps:
- 1. Mix the dried fruit and spices with your hands until well combined.
- 2. Scoop 1 tablespoon of the mixture and roll it into a ball about 1/2 inch in diameter. Repeat until the entire mixture has been used.
- 3. Roll the balls in the sugar, cocoa, or nuts (or skip this part, if serving plain), and place them in paper mini-muffin cups. Serve or store airtight at room temperature for up to a week.
BONBONS
This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.
Provided by Diane
Categories Desserts Chocolate Dessert Recipes
Time 2h20m
Yield 75
Number Of Ingredients 8
Steps:
- In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
- While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g
SWEET AND SALTY CHOCOLATE BARK
This is a very unique recipe. The sweetness of the chocolate and the saltiness of the crackers complement each other perfectly.
Provided by CookinginFL
Categories Desserts Candy Recipes Nut Candy Recipes
Time 50m
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; lightly spray with cooking spray.
- Arrange crackers in the prepared jelly roll pan.
- Mix sugar and butter together in a saucepan; bring to a boil, stirring constantly, until sugar is dissolved, about 1 minute. Pour butter mixture over crackers.
- Bake crackers in the preheated oven until lightly browned, 5 to 6 minutes. Remove from oven.
- Sprinkle chocolate chips over the hot crackers; spread chocolate chips with a rubber spatula until melted. Top with walnuts. Refrigerate chocolate bark until set; break into pieces.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 26.2 g, Cholesterol 18.3 mg, Fat 16.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 7.8 g, Sodium 123.9 mg, Sugar 19.3 g
SWEET & SALTY CANDY
I've been making this candy for the past few years and serving it at Teacher Appreciation lunches and bake sales. It's special because it never fails to win praise from everyone who tries it. For bake sales, I break the candy up and package it in little cellophane bags from the craft store. -Anna Ginsberg, Austin, Texas
Provided by Taste of Home
Time 25m
Yield about 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil and grease the foil; set aside. In a large bowl, combine pretzels, corn chips and peanuts., In a small saucepan, melt butter. Stir in brown sugar until melted. Bring to a boil, stirring frequently. Boil 1 minute, stirring twice. Pour over pretzel mixture; toss to coat. Transfer to prepared pan., Bake 7 minutes. Sprinkle with chocolate chips. Bake 1-2 minutes longer or until chips are softened. Spread over top. Cool on a wire rack 1 hour. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 136 calories, Fat 9g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 99mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET AND SALTY POTATOES
When asked to bring a side dish to a friend's home, I like to make these sweet and salty potatoes. I first came up with these when we were living in Los Angeles, and some friends of ours invited us to sit in their box seats at the Hollywood Bowl. A wonderful venue for music under the stars, the Hollywood Bowl encourages you to arrive early and bring a picnic dinner. As Los Angeles is, according to a recent report, the worst city in the nation for traffic, I did not know how long my side dishes would have to sit in the car before dinner, so I decided that food safety would be just as important as food flavor. I decided to make something that can be eaten at any temperature, but that is still delicious.
Provided by Food Network
Categories side-dish
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
- 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
- 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
- 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
- 5. Add the salt and the pepper to the bowl and stir again to mix.
- 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
- 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
- Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.
SWEET-AND-SALTY PARTY MIX
This joyful, crunchy snack to share with friends (and enjoy with cocktails) relies on corn syrup, sugar and soy sauce for a balance of sweet and savory. The glaze in this recipe is a riff on the sweet-and-salty coating used in cereal-seaweed snack mixes found in Hawaii that bakes into an irresistible, super-crisp shell. A bit of Worcestershire sauce lend some tang, and cayenne adds a surprising touch of heat. Use the mix-in amounts as a guide, and feel free to use whatever cereals, crackers and nuts speak to you.
Provided by Samantha Seneviratne
Categories snack, finger foods
Time 1h30m
Yield About 16 cups
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Lightly grease two rimmed baking sheets with vegetable oil. In a small saucepan, combine 3 tablespoons vegetable oil with the butter, corn syrup, sugar, soy sauce, Worcestershire, salt and cayenne. Cook, stirring occasionally, over medium heat until the mixture is smooth and syrupy, about 5 minutes. Set aside.
- In a large bowl, combine all the ingredients for the snack mix, except the hemp seeds. Pour the syrup over the mix and toss with a wooden spoon to evenly coat all the pieces.
- Divide the mix across the two prepared baking sheets. Sprinkle the hemp seeds evenly over the mixture on both baking sheets.
- Bake until the mix is dry, about 1 hour and 15 minutes, tossing well every 15 minutes. The mixture will be dry but still sticky, and will set as it cools.
- Let the mix cool completely before breaking it into pieces to serve. Store in an airtight container at room temperature for up to 1 week.
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