So, here we are, 5 days before Christmas.
I know you still have shopping to do, or you forgot someone.
It just happens.
Here are two ideas for quick, easy, gifts that you can pick up right in your grocery store.
My neighbor brings these over every year and I always say I am going to make them.
This was the year.
If you just have an hour or so to spare, these are really tasty and make a great gift.
Especially for those people you don't know what to buy.
Here's all you need.
Rolo chocolate-caramel candies
Yes, three ingredients!
Pre-heat oven to 300 degrees.
Place pretzel snaps on a cookie sheet.
Place candy on top of pretzel.
Bake for 4 minutes.
While the candy is still warm, place a pecan half on top and press.
So easy! So quick!
Give it a try.
Now, if you happen to have a little more time to spend, you can make this really delicious snack mix.
You can still find all ingredients at the grocery store.
You are going to have to go there anyway.
This recipe takes a little longer, but makes a great gift.
Just put it in one of those cellophane bags and give it.
But I warn you, it's addictive!
I can't stay out of it.
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Pre-heat oven to 300 degrees F. Arrange pretzels in a single layer on a cookie sheet. Place one candy piece on each pretzel. Bake for 4 minutes. While candy is still warm, press pecan half onto each candy. Cool completely before storing in airtight container.
MAPLE-SOY SNACK MIX
12 cups Rice Chex cereal (1 box)
1 1/2 lbs roasted mixed, salted nuts
3 cups Asian rice crackers (in the ethnic food aisle)
3 cups sesame sticks or mini pretzels
2 sticks unsalted butter
1/2 cup maple syrup (the real kind)
1/3 cup soy sauce
1 T. Thai red curry paste (I left this out)
Salt and pepper
Pre-heat ovent to 275 degrees F. In a large bowl, combine the cereal with the nuts, crackers, and pretzels.
In a medium saucepan, combine the butter, syrup, soy sauce and curry and bring to a simmer, whisking to dissolve curry. Pour the mixture over the snack mix and toss to coat completely. Season generously with salt and pepper and spread on 3 large rimmed baking sheets. Bake for 35 minutes, stirring 2 or 3 times until nearly dry and toasted. Let cool completely, stirring occasionally. Serve.
The snack mix can be stored in airtight container at room temp for up to 2 weeks. Recrisp in oven if necessary.