T ra n sfe r
s tra in e d
v in e g a r
to
1-pint jars or bottles. If desired, add
a sprig of thyme to each jar or bottle.
Cover jars or bottles with nonmetallic
lids (or cover with plastic w rap and
tightly seal w ith m etal lids). Store
vinegar in a cool, dark place for up to
6
months. Makes 5 ((Cpint) gifts.
Pistachio and
Dried Cherry Nougat
Shown on
page 116
and
opposite bottom.
Butter
Cornstarch
1V2 cups sugar
1
tablespoon cornstarch
1
cup light-color corn syrup
2
egg whites
1
teaspoon vanilla
1V2 teaspoons finely shredded
lemon peel
%
cup chopped pistachio nuts
%
cup dried tart red cherries
Line a 9x9 x2-inch p an w ith foil,
extending foil over edges of pan. Butter
foil; sprinkle with a small am ount of
cornstarch. Set pan aside.
In
a
h ea v y
2 -q u art
sa u c e p a n ,
com bine
sugar and
1
ta b lesp o o n
co rn starch .
Add
co rn
syrup
and
1/2
cup
water;
mix well. Cook over
medium-high heat to boiling, stirring
constantly w ith a w ooden spoon to
dissolve sugar. (This should take 5 to
7 m inutes.) Avoid splashing mixture
on sides of pan. Carefully clip a candy
thermometer to side of pan.
Cook over m edium heat, stirring
occasionally until thermometer registers
286°F, soft-crack stage. (This should
take 20 to 25 minutes.) Mixture should
boil at a moderate and steady rate over
entire surface.
Remove saucepan from heat; remove
candy thermometer from saucepan. In
a large mixing bowl, immediately beat
egg whites with a sturdy, freestanding
electric mixer on medium speed until
stiff peaks form (tips stand straight).
G radually pour hot m ixture in a
thin stream (slightly less than (Cinch
diameter) into egg whites, beating with
the electric mixer on high speed and
scraping sides of bow l occasionally
(about
3
minutes).
Add vanilla. Continue beating on
high speed, scraping sides of bow l
occasionally until candy becomes very
thick and less glossy. When beaters are
lifted, mixture should fall in a ribbon,
but m ound on itself, th en slow ly
disappear into the remaining mixture
(5
to
6
minutes).
Im m ediately stir in lem on peel,
pistachio nuts, and dried cherries.
Q uickly tu rn candy m ixture
into
prepared pan. While candy is warm,
score into 1x1-inch pieces. When candy
is firm, use foil to lift it out of pan; cut
candy into pieces. Wrap each piece in
clear plastic wrap. Makes 81 pieces.
To
store:
Keep
w rapped
candies
in
an
airtight
container
at
room temperature for up to two weeks.
Herbed Toasted Almonds
Shown on
page 118.
Make one batch of these well-
seasoned nuts for giving and another
to keep on hand for a holiday snack.
V
2
pound whole almonds (2 cups)
1
tablespoon cooking oil
1
teaspoon dried basil, crushed
%
teaspoon dried thyme, crushed
V
4
teaspoon garlic salt
Preheat oven to 350°F. Place almonds in
a single layer in a shallow baking pan.
Drizzle with oil and sprinkle with basil,
thyme, and garlic salt. Stir to coat.
Bake in the p reh eated oven for
1 0
to 15 m inutes or until nuts are
toasted, stirring every
5
m inutes.
Drain on paper towels. Cool to room
temperature. Store in a sealed plastic
bag or container. Makes 2 cups.
M ake-ahead
tip:
Store
almonds
in a tightly closed
container in the
refrigerator for up to
1
week or in the
freezer for up to
1
month.
Spicy-Sweet Nut Mix
Shown on
page 118.
With an intriguing blend of sweetness
and heat, these nuts are a treat that's
hard to stop eating.
%
cup lightly salted cashews
V8
teaspoon cayenne pepper
2
teaspoons soy sauce
2
teaspoons honey
2
tablespoons pure maple syrup
1
teaspoon butter, melted
1
cup pecan halves
Preheat oven to 350°F. For the spicy
cashews, line a 15x10x1-inch baking
pan with foil. Grease foil; set aside.
In a food processor or blender, place
V
4
cup
of the cashew s. Cover and
process or blend until finely ground.
Stir to g eth er ground cashew s and
cayenne pepper. In a m edium bowl,
com bine soy sauce and honey. Add
remaining whole cashews; stir to coat.
Add ground cashew mixture; stir well.
Spread mixture in prepared pan. Bake
in the preheated oven for
1 0
to 15
minutes or until browned, stirring two
or three times. Cool completely. Break
into pieces.
For m aple-candied pecans, line
a 15x10x1-inch baking pan with foil.
Grease foil; set aside. In a m edium
bowl, combine maple syrup and melted
butter. Add pecans; toss to coat. Spread
pecans in the prepared pan. Bake in
the preheated 350°F oven for 10 to 15
minutes, stirring twice. Cool completely.
To serve, combine both types of nuts
in a bowl. Store in a sealed plastic bag
or airtight container. Makes 2 cups.
Best of Christmas Ideas
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